- Rice – 2 cups uncooked rice (use brown if you prefer)
- Canola Oil – 2 tbsp
- Garlic – 3 cloves (chopped)
- Ginger – 1.5 inch piece (chopped – use less for less spice)
- Onion – 1 big (chopped)
- Green Pepper – 1 big (chopped)
- Scallions – 1 bunch (chopped)
- Giorgio Mushrooms – 1 small can (you can use fresh)
- Soy Sauce – 2 tbsp (add more later, if need be)
- Hot Chili Sauce – 2 tbsp (or less)
- Rice Vinegar – 2 tbsp (add more later, if need be)
- Eggs – 4 large
1. Cook the rice in lightly salted water.
2. Once rice is cooked, set aside and let it cool completely. You may want to spread the rice out on a tray.
3. Chop the ginger, garlic, scallions, onions, and green pepper.
4. Heat up a wok on medium-high heat. Add 1/2 tbsp oil… I used Canola Oil, you can use Vegetable Oil as well. Add the eggs and scramble them. Season lightly with salt. Should take about 5 minutes at most.
5. Set aside the eggs to cool. Now you need to work fast, have all your ingredients chopped up and sauce ready to go.
6. In the same wok on medium-high heat, add another 1.5 tbsp of oil, add the ginger and garlic, saute for 30 seconds.
7. Add the onions, salt lightly, and saute for about 2-3 minutes until golden.
8. Add the scallions and green pepper, salt lightly, and saute for 3-4 minutes. You don’t want the vegetables to lose their crunch.
9. Add the sauces – soy sauce, chili sauce, and rice vinegar. Mix in.
11. Add the eggs. Mix in. I could eat the veggies just like that 🙂
12. Lower the heat to low-medium. Gradually add the rice, incorporate the rice into the veggie mixture. This gets tiring 🙁 Taste the rice, add more soy sauce or vinegar, if need be. Turn off the gas. Serve warm.