admin, January 30, 2015
1 teaspoon vegetable oil
2 eggs, beaten
1 bundle (16 ounces) solidified asian style vegetables, or 1 pound new vegetables
3 containers cooked rice
1 teaspoon garlic powder or 4 cloves of garlic
1⁄4 teaspoon ginger
1 container cooked, diced chicken
2 green onions, cut
soy sauce or hot sauce to taste (discretionary)
1.Heat vegetable oil in a huge skillet over medium-high hotness (350 degrees in an electric skillet). Include eggs and scramble. Uproot cooked eggs and put aside.
2.Add little measure of water to container and cook vegetables until delicate fresh.
3.Include rice, garlic powder, and ginger and mix to high temperature through, breaking up bumps by pressing against skillet.
4.Include meat and panfry until warmed.
5.Include green onions and saved egg, and cook to high temperature through.
6.Present with soy sauce or hot sauce.
7.Refrigerate remains inside 2 hours.
1.Use remaining ham or pork set up of chicken.
2.Utilization tan rice to incorporate entire grain