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Ingredients
2 Cups long grain white rice, cooked
2 Eggs, slightly beaten
2 Carrots, chopped
1 Celery stalk, chopped
1 Small onion, chopped
1/2 Cup frozen peas
1/2 Cup frozen corn
2 Tablespoons soy sauce
Water, as needed
Instructions
Over a wok heated to medium-high heat, cook the egg into an omelet. Remove the omelet and add the carrots, celery, and onion. Stir fry over high heat adding water as needed until the vegetables are tender-crisp. Cut the omelet into chunks and add to the wok along with the peas and corn. Add the rice and soya sauce. Mix to combine.