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1
In a small skillet, add a bit oil and heat over medium heat.
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2
Whisk the egg until well beaten, pour into the pan, and cook for about 4 minutes until the egg is set.
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3
Transfer to a cutting board, roll the egg cake into a log, then thinly slice.
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4
Set aside.
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5
(The egg is optional)
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6
Meanwhile heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
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7
Add the garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very aromatic.
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8
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
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9
Add broccoli, carrots, green and red cabbages, and cook for about 3 minutes or until tender.
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10
Add the peas, corn and rice and cook for another 2 to 3 minutes, or until heated through.
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11
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
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12
Pour the sauce over, stirring frequently, and cook for about 2 minutes until well combined and well heated.
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13
Divide among the serving plates, top with fried egg strips if desire, fresh cilantro and more scallions.
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14
Sprinkle with some sesame seeds and serve warm.
