Canola Oil (about 2 tablespoons)
1-2 inches of fresh ginger (grated)
3-4 cloves of garlic (minced)
1 small onion (diced)
2 eggs (scrambled)
Low sodium soy sauce
Your choice of veggies (broccoli, carrots, baby corn, peas etc. Frozen Asian veg mixes work great)
-Start by cooking rice (1/2 cup per person) Brown Basmati Rice preferred
-Preheat skillet or Wok on med-high heat
-Add 2-3 tbls of canola oil to pan
-Oil is heated high enough when oil looks cloudy in pan
-Add eggs and stir like scrambled eggs
-After eggs are cooked push to side of wok and add ginger, garlic and onion to the pan, salt and pepper
Stir all together and turn up heat. Add a generous pour of low sodium soy sauce to the mixture to desired color and taste.
-Voilà! Add hot sauce and chopped scallions if you’d like!