2 tablespoons peanut or canola oil, divided
1-2 cloves garlic, minced (or if you are lazy like me, about a teaspoon of the bottled minced kind)
1-2 teaspoons minced bottled ginger (lazy)
1 shallot, minced
6 oz. of your favorite protein (I usually go for shrimp or chicken, but your call)
3 cups COLD cooked leftover rice, I like basmati or brown, personally
1 cup assorted chopped veggies--I usually do 1/2 cup shredded carrot or diced red pepper and 1/2 cup snow peas or thawed frozen peas
1 cup bean sprouts
2 eggs, beaten
2-3 tablespoons low sodium soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
2 tablespoons sliced scallions (optional)
Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add garlic, ginger and shallot and saute 1 minute. Add your favorite protein, sliced thinly (if it's chicken, beef or pork) and stir fry until just cooked. Remove from pan and set aside.
Heat remaining oil in skillet, add veggies (not bean sprouts) to the pan until just beginning to soften, about 3 minutes. Add sprouts and cold leftover rice. Cook for 2 minutes or until rice is coated and sprouts are just beginning to wilt. Make a well in the center of the rice mixture and pour in the eggs. Using a spoon, move the eggs around until just scrambled. Add the protein back to the skillet and drizzle with soy sauce, sesame oil and red pepper. Toss to combine, heat through 1 minute and serve, topped with scallions if you so desire.