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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Not really hard to prepare, but gets easier the more you do it. Ingredients:
5 eggs, beaten |
1 t cooking oil |
oil as needed |
1 medium onion, chopped |
1 clove garlic, minced |
2 stalks celery, thinly bias-sliced |
4 oz fresh mushrooms, sliced |
1 medium green sweet pepper, chopped |
4 c cold cooked rice |
1 - 8 oz can bamboo shoots, drained (optional) |
2 medium carrots, shredded |
3/4 c frozen peas, thawed |
3 t soy sauce or more to taste |
3 green onions, sliced |
Directions:
1. The stir-fry secret is a hot pan.
2. Gather all ingredients, utensils and serving bowl before you start, this is a quick process.
3. Make sure pan is hot before each stir-fry.
4. Add oil to pan after each stir-fry.
5. Mix veggies after each addition to serving bowl.
6. In a small bowl break eggs and add 1 tablespoon water, set aside.
7. Put 1 tablespoon cooking oil into a wok or heavy skillet.
8. Preheat over high heat.
9. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until, onion is wilted; remove to serving bowl.
10. Add egg mixture to wok and scramble until set; remove eggs from the wok to serving bowl. Chop up large pieces of egg.
11. Stir-fry celery in hot oil for 1 minute; remove to serving bowl.
12. Add mushrooms and sweet pepper to wok; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. You may want to rinse your pan, dry and add more before adding the rice.
13. Add cooked rice, bamboo shoots, carrots, and peas to wok.
14. Cook and stir until heated.
15. Make a well in center of pan and put 3 tablespoons soy sauce in the center.
16. When the soy sauce foams, start blending in the rice mixture to pick up the flavor (this prevents the rice from being wet with the sauce; repeat if more sauce if needed).
17. Add to serving bowl and and add green onions and mix well.
18. Serve immediately.
19. Garnish with lemon slices and tomatoes, if desired.
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