Ingredients2 teaspoons peanut oil, divided
2 teaspoons sesame oil, divided
1/4 cup diced carrots
1 cup diced tatsoi or bok choy
1 1/2 cups leftover cooked rice (at room temp)
1/2 cup leftover cooked meat or substitute
DirectionsHeat a wok or cast-iron skillet over medium to high heat. Add 1 teaspoon each of the peanut and sesame oils. Add carrots and stir fry for 2 minutes. Add Bok Choy, and stir fry for another 2 minutes. Push vegetables to side of pan and add remaining peanut oil followed by rice meat and ginger and stir-fry for 2 to 3 minutes. Add green onion. Push contents all contents of pan to the side and add remaining sesame oil.
Crack an egg into center of pan and scramble it. Once egg is cooked, break it up and mix with other ingredients. Add a little chili garlic paste if desired as well as soy sauce. Cook for another minute or two and serve hot.
(Source: “From Asparagus to Zucchini,” Elizabeth Schneider)