2 cups white rice (prepare in advance)
1 small onion, diced
3 green onions, sliced (set tops aside)
3 eggs, scrambled flat
1 cup your-choice meat, diced (pork, chicken, or shrimp)
1/2 cup bean sprouts
1 carrot, diced
1/4 cup frozen peas, thawed (or snow peas)
1 tsp. minced garlic
1/4 tsp. ground ginger
1/4 cup soy sauce, divided (I use low sodium)
4 tbsp. oil, divided

Measure 2 cups rice. Put in a colander and rinse rice till water comes out clear. Its very important. It removes the excess starch and makes for a fluffier rice.

Add rice to medium pan. Add 2 cups water. Bring to a boil. Reduce heat to simmer. Cover. Cook for 10 minutes, then with a fork fluff rice a little. The rice on the bottom tends to get mushy while the top in not quite done. I know this is taboo but I find my rice comes out better.

Cover again and cook another 5 to 10 minutes. Check your rice. You don't want your rice overcooked an mushy. When done remove rice from saucepan and spread on a cookie sheet with a fork. Let cool completely. About an hour.

In a skillet or wok, add 2 tablespoons oil. Add carrots, peas, onions. Do not add the tops of green onions yet. Sauté for about 5 minutes, till almost tender. Set aside.

In same wok, cook eggs flat. Set aside with vegetables. Add a little oil if needed and add your meat choice. Sauté quickly till no longer pink. Set aside.

On medium-high heat, add remainder of oil. Add the bean sprouts sauté for 30 seconds. Add all the vegetables, garlic, and ginger. Stir to combine. Add the meat and half the soy sauce. Mix well. Add 2 cups of the rice and the green onion tops. Combine well. Add the remaining rice and soy sauce. Stir until mixed well. Cook another 2 minutes to combine flavors. Taste. If you like more soy add it.

Enjoy!

Submitted by: Melissa Schoedel