Ingredients

• 3 T peanut or canola oil, divided
• 2 large eggs, lightly beaten with a little pinch of salt
• 4 green onions, thinly sliced
• about 8 shiitake mushrooms (either packaged dried ones or fresh ones), sliced (if dried, rehydrate in very hot water for 15-20 min and then squish them until dry between paper towels) – the shiitakes are optional, but we like them in it!
• 1 clove of garlic, minced
• 1/2 minced Fresno chile or about a 1/4 of a minced jalapeno or a pinch of red chile flakes (use your judgement as to your heat tolerance here)
• 1 tsp fresh ginger, grated (optional but delicious)
• 1-2 T soy sauce
• 1 tsp sesame oil
• 3 c cooked and chilled long grain rice
• about 1 c of leftover meat cut into 1/2″ cubes, if you wish; or dice 4 slices of bacon and fry ahead of time to add, if you don’t have leftovers.  Or omit totally.
• 1/2 c frozen peas, defrosted (you can just run hot water over them)

Heat a wok or a large skillet to medium high heat.  Add the oil.  When the oil is hot pour in the eggs and swirl the pan so that the egg forms a large thin pancake-y-like thing.  Gently lift the edge of the eggs so that any uncooked egg runs to the center.  When the egg mixture is set, turn it out of the pan and onto a cutting board.  Cool; and then cut into 1″ pieces.

Add the remaining oil to the pan and bring it back to medium high heat.  Then add the green onions and mushrooms and stir fry for about a minute.  Add the garlic, chile, ginger and stir fry another 30 seconds or so.  Then – being sure that your pan is still at medium high heat, cause you want the rice to sizzle – add the soy sauce, sesame oil, and rice.  Stir fry for about 2 minutes, then add the meat and stir fry for another minute or two.  Add the peas and egg and gently incorporate them into the rice mixture until they are heated.  Serve.  Leftovers will be wonderful warmed up in the microwave (a damp paper towel on top works well) – maybe for lunch?  maybe for dinner!