Egg Fried Rice

2 cups of cooked refrigerated rice prepared the night before.

2 shallots

4 cloves of garlic 

3 green onions

1 tbsp of toasted sesame oil

3 tbsp of soy sauce

4 large eggs

A high smoke point cooking oil.

Optional ingredients:

Precooked protein of some kind (Chicken, pork, shrimp, etc. etc.)

1 cup of Peas and carrots mix.

Two very thinly sliced jalapeños or four very thinly sliced Serrano chilis or Thai chilis.

Directions.

Y’all, this whole process takes maybe 5-10 minutes once you put the shallots in the oil. I advise you to have everything at the ready so you don’t scorch anything.

In a large wok, coat the bottom of the wok in oil and put on medium high heat, swirling the oil around to coat the sidewalls.

Thinly slice your shallots and chili of choice and mince your garlic.

Put the shallots and garlic in the oil and cook until fragrant. 

Add your peas and carrots, cooking until warmed

Add your eggs while swirling your oil with the bottom side of a ladle to make long stringy bit of egg.

Add in your chilis and precooked protein then your rice, constantly tossing to break up clumps.

Once the rice is broken up and warmed, take off heat, add soy sauce and sesame oil, garnish with green onion and more chili if desired.