Ingredients
2 tablespoons vegetable oil
3 eggs, beaten
1 zucchini, chopped
1 carrot, chopped
8 green onions, sliced
1 clove garlic, crushed
2 cups cooked rice
2 tablespoons dark soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sweet chili sauce
2 tablespoons fresh chives, chopped
Directions
1.Heat half of the oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2.Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir fry for three minutes. Add the garlic, rice, soy sauce, sesame oil, and chili sauce; stir thoroughly.
3.Serve immediately, topped with the egg strips and chopped chive.
3 eggs, beaten
1 zucchini, chopped
1 carrot, chopped
8 green onions, sliced
1 clove garlic, crushed
2 cups cooked rice
2 tablespoons dark soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sweet chili sauce
2 tablespoons fresh chives, chopped
Directions
1.Heat half of the oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2.Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir fry for three minutes. Add the garlic, rice, soy sauce, sesame oil, and chili sauce; stir thoroughly.
3.Serve immediately, topped with the egg strips and chopped chive.
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