Ingredients: 2 cups cooked rice, long grained, preferably one day old
1 tsp. garlic puree
1/2 tsp. ginger puree
2 tsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sambal oeleck (or any hot sauce – optional)
1 cup mixed cooked vegetables (fresh or frozen) – your choice
2 fluid oz. Mountain Sauce (try to find this – this is the key…if not, a good quality soy sauce will work)
1 egg, beaten lightly
1/4 bunch scallion, cut thin (green parts only)
Preparation
Method:
Get your pan or wok hot. Add the vegetable and sesame oils. Sauté the garlic and ginger for 10 seconds.
Add your cold, day old rice. If your heat is high enough, the rice won’t stick. Stir fry it for about 1 minute.
Add your vegetables and hot sauce. Cook another minute.
Now, tilt your pan towards you, at a 45 degree angle. Push the food up, so that you have some space on the bottom. This is where you add your egg.
Scramble it using chopsticks or a rubber/plastic spatula. When the eggs are just about scrambled, put your pan back down and toss everything together.
Add your Mountain sauce (or soy). Toss everything together. Let the liquid absorb into the rice. It should not be liquidy. Add the scallions.
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