You will need:
2 cups Cooked Rice (I use Jasmine but Long Grain is fine)
Handful of Baby Carrots chopped
1 cup of thawed frozen Peas
Half a Red Onion (or Scallions or White Onion) chopped
2 cloves of minced Garlic
2 Eggs
Handful of Bean Sprouts
3 Tbsp Wok Oil (or Peanut Oil)
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp minced Ginger
Salt/White Pepper (or Black, whatev)
Red Pepper Flakes (pinch)
- Coat the bottom of a well seasoned wok or large pan with 1 tbsp of Wok Oil and turn on med/high heat
- Lightly wisk the eggs and add to the wok. Tilt around the wok to make a thin egg "pancake" then, turn it over onto a cutting board and cut into small peices
- Wipe out the wok with a paper towel and coat it with the remaining wok oil and turn up to high heat
- Add in the peas, garlic, ginger, onion, carrots, red pepper, salt and pepper and sautee for around 2 minutes.
- Add in the rice, sesame oil, and soy sauce and sautee for another minute or so
- Toss in the egg and bean sprouts just so they're heated up and serve immediately.
You can also add in mushrooms, shrimp, pork, chicken or beef to this as well. This is way way easy.
