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1
Boil rice and set aside (this is a great way to use leftover rice.
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2
You can also cook it the day before, it's best if it's chilled a bit).
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3
Grate garlic and ginger (amount of all ingredients can be increased or reduced to taste - I used 6 cloves and about an inch of ginger).
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4
Cut up chillies and sweet peppers into small strips.
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5
Julienne the carrots and cut up cabbage into thin strips about 2 inches long.
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6
Cut up chives.
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7
Set ingredients aside.
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8
Whisk up the eggs in a bowl.
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9
Add oil to frying pan and pour in eggs.
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10
Allow to cook until just done, flip and remove.
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11
Cut up the pancake-like egg into thin 2-inch strips and set aside.
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12
Add vegetable and sesame oils (about half and half ratio) to pan.
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13
Saute garlic, ginger and chillies for about 3 minutes on medium heat, until fragrant.
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14
Add cabbage, carrots and sweet peppers (or any other desired vegetables).
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15
Add more sesame oil if needed.
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16
Saute until slightly softened, about 5 minutes.
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17
Stir as needed.
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18
Add the cooked rice and stir to incorporate.
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19
Add soy sauce to taste, until the rice is a medium brown (I used about 50ml).
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20
Let it fry for about 2 minutes.
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21
Add eggs and chives.
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22
Stir to incorporate.
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23
At this point, you can add salt and pepper to taste (I also added sriracha sauce).
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24
Turn off heat.
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25
Can be served immediately, but it's also good for later as the flavours will mingle.
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26
Enjoy!
