Ingredients

The following ingredients have 4 Servings
  • 1 tbsp canola oil
  • 2 garlic cloves, minced
  • 1/2 medium onion, chopped (I use red but any will do)
  • 3 medium carrots, diced
  • 2 eggs
  • 1 cup leftover meat, chopped
  • 1 cup frozen peas, thawed
  • 3-4 cups leftover rice (preferably medium or long-grain; can also cook your own rice, just refrigerate it for at least two hours)
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • Dash of fish sauce (optional)
  • coarse salt & freshly ground black pepper

Instruction

  • Preheat a wok or large skillet over medium heat.
  • Place the rice in a bowl and break up any large clumps.
  • Add the oil to wok and swirl it to coat the sides.
  • Add the carrots, stir and cook for two minutes.
  • Add the garlic and onion, cooking for another two minutes.
  • Move all the ingredients to one side of the wok.
  • Break the eggs into the wok and stir until they’re almost cooked completely.
  • Add the chopped meat, peas and rice, stirring between each addition.
  • Stir in the oyster and soy sauces.
  • Stir constantly until rice is coated with sauce and all ingredients are heated thoroughly, about 3 minutes or so (add more oil if the rice begins to stick to the wok).