2 ½ tbsp. vegetable oil
1/2 onion, finely chopped
1 stalk of celery, finely chopped
2 cloves garlic, chopped
1 1/2 in. piece ginger root, peeled and chopped
2 eggs, beaten
¼ tsp. sesame oil
¼ tsp soy sauce
1 cup peas
1 cup carrots
1/2 onion, sliced
1 stalk celery, sliced on the diagonal
4 cups cooked rice, cooled
3 tbsp. soy sauce
1/2 tsp. sesame oil
Pour 1 tbsp. oil in a nonstick pan, then add the finely
chopped celery, chopped onions, ginger and garlic then cook until starting to brown a bit.
Remove from pan and set aside. Let the pan cool a bit and while it does so, combine
the following: the egg, ¼ tsp.
sesame oil and ¼ tsp. soy sauce.
Add ½ tsp of the oil to the pan and then pour in the egg mixture,
spreading it thinly over the bottom of the pan. Scramble until done. Remove from pan
and set aside.
Add the remaining oil to the pan and return the onions, garlic and ginger to
the pan, with the sliced onion, sliced celery, peas and carrots. Stir fry for a minute or two, then add the remaining
ingredients and cook for another 3 minutes. Add the cooked eggs and toss for another minute, allow to sit covered for 5-10 minutes, then
serve.
For the peas and carrots, I just use a small bag of frozen peas and carrots, thawing in warm water, then draining well. If you want to add some chicken, just stir fry some chopped fresh chicken when you stir fry the sliced onion, celery, peas and carrots. For beef or pork, chop some leftover cooked beef or pork and add when you would add the vegetables. For shrimp, add them at the very last, when you add the rice. Cook until the shrimp are just pink, they will continue to cook when the fried rice is resting.
