Chaufa Rice

Ingredients

• 2 large eggs
• Salt and pepper (to taste)
• 4 tablespoons oil, divided (vegetable or sesame)
• 1 red bell pepper
• 6 to 8 scallions, sliced (1 bunch, whites and greens separated)
• 1 tablespoon fresh ginger (peeled and chopped)
• 1 cup shredded cooked chicken (or shredded pork, or 3 hot dogs, thinly sliced)
• 4 cups cooked rice
• 3 tablespoons soy sauce

Ingredients:

1. Gather the ingredients.
2. Whisk the eggs together with a pinch of salt and some ground pepper. Heat up 2 tablespoons of oil in a wok or large frying pan.
3. Pour the eggs into the hot oil and fry for 1 to 2 minutes. Turn the egg pancake over and finish cooking.
4. When cooked through, remove the eggs to a plate, coarsely chop, and set aside.
5. Add the remaining 2 tablespoons of oil to the wok and add the bell pepper, white parts of the scallion, and ginger. Sauté the mixture for 2 to 3 minutes.
6. Add the meat to the wok and sauté for a couple of minutes more, until heated through.
7. Add the cooked rice, green parts of the scallions, and the soy sauce and cook, constantly stirring, until everything is well heated.
8. Stir in the chopped egg pancake. Serve and enjoy!