3 tbsp vegetable oil
2 eggs (beaten)
1 bunch green onions (chopped)
1 cup cooked chicken, pork, or beef (diced)
1 cup frozen peas and carrots (thawed)
4 cups cooked white or brown rice (cold)
4 tbsp soy sauce
Salt and pepper to taste
In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add eggs and onions. Cook, breaking up the eggs with a spoon until lightly browned. Stir in remaining oil, meat, vegetables, and rice. Increase heat slightly and cook until rice is crispy, about 5 minutes.
In a small bowl, combine soy sauce with 4 tbsp of water. Pour mixture over rice. Continue cooking, stirring occasionally, until rice has absorbed all of the liquid (3-5 minutes). Season with salt and pepper. Serve with soy sauce on the side.
