Ingredients:

• 2 cups – cooked rice, long grained, preferably one day old
• 1 cup – mixed cooked vegetables (fresh or frozen) – your choice
• 1/4 bunch – scallion, cut thin (green parts only)
• 1 egg, beaten lightly
• 1 tsp – Garlic puree
• 1/2 tsp – Ginger puree
• 2 tsp – vegetable oil
• 1/2 tsp – sesame oil
• 1 tsp – hot sauce
• 2 oz soya sauce (try to find this – this is the key…if not, a good quality soy sauce will work)

Method:

1. Get your pan or wok hot. Add the vegetable and sesame oils.
2. Saute the garlic and ginger for 10 seconds.
3. Add your cold, one-day old rice. If your heat is high enough, the rice won’t stick. Stir-fry it for about 1 minute.
4. Add your vegetables and hot sauce. Cook for another minute.
5. Now, tilt your pan towards you, at a 45 degree angle.
6. Push the food up, so that you have some space on the bottom. This is where you add your egg.
7. Scramble it using chopsticks or a rubber/plastic spatula.
8. When the eggs are just about scrambled, put your pan back down and toss everything together.
9. Add the soya sauce. Toss everything together.
10. Let the liquid seep into the rice.
11. It should not be liquidy. Add the scallions.