This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
- 2 large eggs
- 1 large onion, chopped
- 12 baby carrots, chopped
- 1 tablespoon peanut oil or 1 tablespoon other vegetable oil
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon minced garlic
- 1⁄4 cup sherry wine
- 3 tablespoons soy sauce
- 4 cups cooked brown rice, cold
- 1 -2 bunch green onion, sliced
- 1 cup frozen green pea
- 1 1⁄2 tablespoons sesame oil
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.