quick and delicious - change it up and make it your own
Ingredients
2 cups leftover / cold rice
2 eggs, beaten
about ¼ - ⅓ cup EACH sliced carrots, snow pea pods, diced onion, baby corn, water chestnuts, or what ever you have or like to total around 2 cups.
1 slice of fresh ginger, around nickel to quarter size.
2 cloves minced garlic or around 1 teaspoon
2-4 tablespoons peanut or vegetable oil
½-1 teaspoon sesame oil (optional)
About 3 Tablespoons soy sauce - I use Tamari
About 1 teaspoon oyster sauce (optional)
Instructions
In a small prep bowl, mix the soy sauce and oyster sauce and set aside.
In a wok or large skillet, In 1 teaspoon of peanut oil, cook the eggs. Scramble them and, as they are getting solid, cut/shred them into small bite size pieces. Remove the eggs to a saucer or small bowl.
Add 2 tablespoons of the peanut oil and get it good and hot. Add the garlic and ginger and saute just for a few seconds, then add the vegetables. Saute the vegetables on high heat, stirring frequently, until just STARTING to get tender, 2-3 minutes. Add the rice and stir it around, breaking apart any large clumps. After 1-2 minutes, drizzle the soy/oyster sauce mixture over the rice and vegetables. Stir quickly to coat the rice as evenly as possible. Taste for seasoning, add more soy sauce if necessary. Fry for another minute or two then stir in the eggs. Make sure the eggs are mixed in evenly and coated. Serve hot.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/vegetable-fried-rice/