Another recipe to use up leftover rice. Easy and quick chinese meal at home..
Cooked rice - 2 to 3 cups
Finely chopped Garlic - 1 to 2 tsp
Onion - 1 small, chopped fine
Chopped mixed veggies - I used carrots, capsicum, beans
Spring onions chopped - 2 tbsp
Schezwan stir fry sauce - 3 or 4 tbsp (I used ching's secret)
Eggs - 1 or 2
Oil - 1 to 2 tbsp
Salt to taste
1. Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.
2. In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.
Sending this to Anyone can cook: Series 40
Also to my own event ABC Series: EGG recipes