Ingredients:
1 Tablespoon Soy Sauce
1 Teaspoon Cooking Sherry
1 Teaspoon Sugar Water
2 Medium Garlic Clove Minced + 1 Teaspoon Gingerroot Minced
2 Teaspoons Hot Sauce
3 Large Eggs
1 Teaspoon Table Salt
2 Tablespoon Pure Peanut Oil + 1 Teaspoon Sesame Oil
1 Medium Onion Chopped + 1/2 Cup Bean Sprouts
3 Cups Cold Cooked Rice
Information:
Serving Size 6
225 Calories Per Serving
6 Grams Of Fat
Cooking Directions:
In small mixing bowl, add soy sauce, half sesame oil, garlic, ginger, and 1 teaspoon hot sauce blend well and set aside. In another small mixing bowl, mix 1/2 table salt, the rest of the sesame oil and hot sauce and mix well. set aside. In a large Wok or skillet add 1 Tablespoons peanut oil, once hot add onions and stir try till tender but still crisp and set aside. Heat the rest of the peanut oil, once hot add egg mix and stir fry till cooked. Add cooked cold rice to the stir fry for 3 minutes, add onions sprouts and salt cook 2 more minutes.
