Ingredients
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2 large eggs
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1 large onion, chopped
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12 baby carrots, chopped
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1 tablespoon peanut oil or 1 tablespoon other vegetable oil
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8 ounces fresh mushrooms, sliced
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1 tablespoon minced garlic
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1/4 cup sherry wine
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3 tablespoons soy sauce
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4 cups cooked brown rice, cold
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1 cup frozen green pea
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1 1/2 tablespoons sesame oil
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1 -2 bunch green onion, sliced
Instructions
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.