Ingredients

• 6 garlic cloves, minced
• 1.5 onion , finely chopped
• Bacon
• Chinse sausage
• Shrimp
• 3–4.5 cups frozen diced vegetables (I used peas, corn, carrots)
• 6 cups, packed, cooked white rice (day old refrigerated)
• 9 eggs, whisked
• Scallions

Sauce:

Directions

1. Heat oil in a wok over high heat until smoking or very hot.
2. ADD: ginger, garlic, onion
3. ADD: meats (shrimp, bacon, Chinese sausage)
4. ADD: vegetables (still frozen is fine).
5. ADD: rice and sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates
6. Shove rice to the side of the wok. Add oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble – cook it through properly, don’t “soft scramble”.
7. Add shallots then stir the egg into the rice.