Ingredients

The following ingredients have 6 Servings
  • 2 eggs, whisked
  • 1 Tbsp cooking oil
  • 2 small stalks celery, diced
  • 1 large carrot, diced
  • 2 cloves garlic, minced
  • 3 scallions, bias sliced, thin
  • 3-4 Tbsp soy sauce
  • 2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 cups cooked rice, cold (preferably cooked the day before)
  • 1 cup leftover cooked diced pork

Instruction

  • Add a bit of oil to wok. Pour in eggs, moving them around and breaking them into small pieces, as they cook. Once done, remove to a small plate.
  • Add a bit more oil to wok. Add carrots and celery. Stir fry for about 5 minutes, with the heat on medium high, to soften, slightly.
  • Add garlic and white parts of scallion. Stir fry a few more minutes. 
  • Add soy sauce, oyster sauce and sesame oil to the vegetables. Heat through.
  • Next, incorporate the rice with the vegetables and sauce. Then, add the pork and stir that in.
  • Lastly, add the scrambled eggs and carefully incorporate, so that the pieces don't fall apart. Serve hot!