Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons vegetable oil (divided)
  • 6 large eggs
  • salt & pepper
  • 2 onions ((diced))
  • 3 tablespoons ginger ((grated))
  • 2 carrots ((peeled and finely chopped))
  • 1 bell pepper ((diced))
  • 6 oz green beans ((2 cups; cut into small pieces))
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 3.5 cups cooked and cooled rice ((day old recommended; see note *))
  • 1/4 teaspoon salt ((**see note))
  • 1 tablespoon toasted sesame seeds

Instruction

  • Heat 1 tablespoon of oil over medium heat in a large wok or pan.
  • Beat the eggs together, season with salt and pepper, then add to the heated pan.
  • Cook the eggs, scrambling, until cooked through. Transfer the eggs to a clean bowl.
  • Add the remaining tablespoon of oil to the wok or pan.
  • Add the onions and ginger, and cook for 3 minutes.
  • Add the carrots, bell pepper and green beans, and cook for another 5 or so minutes, until cooked to your liking.
  • Add the soy sauce, sesame oil and rice to the pan and stir until everything is evenly distributed.
  • Fold in the eggs.
  • Taste and add more salt if necessary.
  • Sprinkle with sesame seeds and enjoy!