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Ingredients Jump to Instructions ↓

  1. 177.44 ml finely chopped onion

  2. 36.97 ml oil

  3. 1 egg , lightly beaten (or more eggs if you like)

  4. 0.19 ml soy sauce

  5. 0.19 ml sesame oil

  6. 226.79 g cookedlean boneless pork or 226.79 g chicken , chopped

  7. 118 1/59 ml finely chopped carrot (very small)

  8. 118 1/59 ml frozen peas, thawed

  9. 946 1/36 ml cold cooked rice , grains separated (preferably medium grain)

  10. 4 green onions , chopped

  11. 473.18 ml bean sprouts

  12. 29 1/28 ml light soy sauce (add more if you like)

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

  2. Allow wok to cool slightly.

  3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

  4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

  5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

  6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

  7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

  8. Set out additional soy sauce on the table, if desired. ?

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