Ingredients
- oil (½ soybean)
- 1 fork ginger
- 1 fork garlic
- 2 spoons preserved vegetables
- leeks
- pea pods
- zucchini
- red peppers
- mushroom (few)
- 3 baby corns (halved)
- bean sprouts
- bamboo shoots
- 2 cups white rice (cold)
- 1 Tablespoon sesame oil
- ⅙ cup egg
- 2 teaspoons dark soy sauce
- 3 Tablespoons veggie stock
Instructions
- Oil in wok. Add ginger, garlic, preserved veggies.
- Add leeks, peapods, celery, zucchini, peppers, mushrooms, and corn. Stirfry briefly.
- Add sprouts, bamboo, rice. Stirfry until heated through. When heated, push up to side of wok.
- Add sesame oil and egg to bottom of wok. Before egg sets, salt and pepper "generously." Scramble egg and toss with rice.
- Add soy and stock, toss well.
- Serve in pasta bowl, garnish with cilantro, 3 thin wedges of lime, and scant 2 teaspoons roasted salt and pepper on side.
