Steps
- 1
In a small bowl mix the soy sauce, rice vinegar and sugar. Set aside.
- 2
In a wok, heat one tablespoon oil and stirfry sliced scallions and mushrooms until soft about 3-5 min. Set aside in a bowl.
- 3
Heat 3 tablespoons oil in wok until oil starts to smoke. Add rice and stir until rice is heated thru and rice is coated with oil about 4-5 min. Pile the rice in the center of the wok and pour soy sauce mixture down the side of the wok. Stir rice until fluid is absorbed.
- 4
Push the rice in the wok to the sides creating a well in the middle. Add the oil and once heated add the scrambled egg stirring until desired doneness (I like them a little wet).
- 5
Mix back in the veggies and stir until blended.
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