Recipe By: David Mathews
Serving Size: 4
Preparation Time: 10Min
Total Time: 20 minutes
4 cups previously cooked basmati rice (1 1/2 cup uncooked rice with 3 cups water, cooked then cooled).
2 eggs, scrambled
2 tablespoons oil for stir-frying
1 teaspoon minced fresh ginger
1 medium onion, diced
1/2 cup frozen peas
1/2 cup frozen mixed vegetables
1/2 red or green bell pepper, diced
1 cup leftover meat (beef, chicken, pork, fish) diced
2 teaspoons honey garlic ginger sauce or soy sauce
Black pepper, to taste
1 green onion, finely chopped
1. Prepare rice a couple hours before and cool if needed.
2. Fry eggs, remove from pan and cut into strips or small peices.
3. Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.
4. Push the onion to the sides of wok. Add the frozen peas and mixed vegetables in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute. Add meat and stir fry for 1 minute.
5. Add rice in middle of the pan. Stir until heated through (about 4 minutes), using a spatula to turn and move the rice around the pan.
6. Stir in soy sauce, and pepper. Stir in green onion. Taste and add seasoning if desired.
