Ingredients

• 3 tablespoons oil, divided
• 2 eggs, slightly beaten
• Salt and white pepper
• 3 tablespoons oil, divided
• ½ cup (40 g) sliced white button mushrooms
• 1 cup (100 g) beansprouts, trimmed
• ½ cup (75 g) fresh or thawed frozen peas (and any veggies you have on hand)
• ½ teaspoon salt
• dash white pepper
• 3 cups (450 g) white rice (chilled overnight)
• 1-2 tablespoons soy sauce
• 2 cups (300 g) diced cooked chicken, steak, pork, shrimp (or whatever you leftovers you have on hand)
• 2 green onions (scallions), finely chopped plus more for garnish

Instructions

1. Season the eggs with salt and pepper. Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and cook until scrambled but still moist. Remove eggs from pan.
2. Add the 1 Tablespoon of oil to the wok or skillet. Add the bean sprouts, mushrooms, salt and pepper. Stir-fry for 1 minute. Add the remaining oil. Add rice and stir-fry 1 minute. Add the soy sauce and stir-fry until combined. Add the beansprouts and peas and stir-fry for 1 minute. Add the reserve eggs, chicken and green onions and stir-fry for 30 seconds.
3. Garnish with more green onions (scallions) and serve immediately.