2 cups Long Grain White Rice, cooked (leftover rice, refrigerated preferrable)
2 Large Eggs
1/2 tsp Soy Sauce
1/4 tsp White Pepper
1 Tblsp Vegetable Oil
6 Tblsp Vegetable Oil
1 1/2 cups Frozen Peas and Carrots
Cooked Meat of your choice, Cubed into small pieces (BBQ Pork is my favorite)
Green onion (optional)
More soy sauce and white pepper to taste
Scramble eggs in a bowl with ½ tsp of soy sauce, 1/4 tsp white pepper, and scramble well in bowl. Then, in a big frying pan, heat ½ tsp of veg. oil. Add egg mixture to pan. DO NOT mix the egg while cooking. Instead, move the pan around in a circle and distribute the egg along all of the sides of the pan until the egg really thin along side the pan edges. Cut egg mixture in half with a spatula and flip over the to cook the other side until the egg is completely cooked. Then, take cooked eggs and put on a cutting board. Thinly slice the egg into small pieces and set aside.
Then, in the same frying pan add 6 tblsp of veg oil and heat well. Add cooked rice and fry the rice until rice is slightly browned. Then, add soy sauce to taste (add enough until rice is brown). Add frozen peas and carrots and meat and mix well until everything is heated and vegetables are cooked. Add egg. Add white pepper to taste. Garnish with green onions and serve.
