6 Cups of Cooked Cooled Rice
4 Scallions, sliced (separate white and green parts)
40 g Ginger, peeled and chopped
4 Cloves Garlic, peeled and chopped
4 Eggs, lightly beaten with a pinch of sea salt and white pepper
1 ½ Cups Frozen Mix Vegetables (corn, carrot, peas, and beans), thawed
3 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
4 Scallions, sliced
Ground White Pepper
Sea Salt to taste
Heat about 1 ½ Tbsp of oil in a large wok over medium to high heat. Cook the eggs until they are set and mashed them lightly with the spatula and set aside.
Add another 3 Tbsp of oil in the wok and mix in the scallions (white part), ginger, and garlic and cook until they are golden in color.
Then mix in the rice and cook briefly for about 5 minutes. Toss in the mixed vegetables and give it a quick stir, mixed in the cooked eggs, soy sauce, and dark soy sauce. Stir the rice well, add the remainder scallions, and season with salt and pepper. Serve immediately.