2 teaspoons peanut oil
2 teaspoons coconut oil
1/3 cup finely diced red bell pepper
1/3 cup finely diced celery
1 clove garlic, minced
1/3 cup shredded carrot
1 cup shredded cabbage
1/2 cup mukimame (shelled, cooked soy beans)
1 teaspoon grated fresh ginger root
4 ounces small cooked shrimp
2 cups cooked rice (I use 1 cup white and 1 cup black)
1 teaspoon toasted sesame oil
3 tablespoons light soy sauce
Heat a wok over high heat. Add oils. Stir in red pepper, cook and stir for 1 minute. Add celery and garlic, cook and stir another minute. Add cabbage, cook and stir another minute. Add soy beans and ginger, cook and stir another minute. Add shrimp and rice, stir to mix then add sesame oil and soy sauce, cook and stir for another minute. Pull fried rice to upper edges of wok, opening up a space in the bottom of the pan and drop the egg into the center. Quickly scramble it and then allow it to cook. When the bottom has set up, scramble it again to get it all cooked. When it is all solid, break it up and stir to distribute throughout the rice. Serve immediately. Pass additional soy sauce.
Hints: The prep work is the most time consuming. I put pre-cooked frozen salad shrimp and mukimame in a colander and run cool water over them to thaw them out, then let them drain thoroughly. Dice and shred the veggies and grate the ginger. Use any type of rice, your favorite is probably what you will have on hand. It is like any stir fry in that you need to have the ingredients you will be using at hand when you start. From there, cooking is a cinch and you are minutes from serving dinner. I use two bamboo (or wooden) spoons with flat sides to stir fry. Keep the pan hot while you are cooking. I serve this meal right from the pan.