This recipe comes together fast. Before you begin, ensure all your components are invisibly and within an arm's reach from the cooker. Additionally provide a vacant jar nearby to carrying the boiled eggs and eggs. I am suggesting you simply start over medium-high heat, however should at any point you grab a whiff of food or oil burning, then decrease heat to moderate.
Warm a huge cast iron or metal skillet within engineered heat until a few drops of water disappear in a few minutes. Instantly add 1 1/2 tsp of oil and swirl the pan to coat the ground. Insert the scrambled eggs and then swirl the pan so that they cover the ground. Cook till they're simply gently put, turning or halfway over the way. Transfer the eggs into a bowl and wash out the pan having a heat-proof spatula.
Pour the pan to warm and add 1 tbsp of oil. Add the carrots and onion and cook, stirring regularly, until the onions are translucent and the carrots are tender, approximately three to five minutes.
Insert the rest of the lemon and veggies. Keep on cooking, stirring occasionally (do not wake too frequently, or so the vegetables wont have a opportunity to show gold on the borders ), before the vegetables are cooked and turning gold, about three to five minutes. Meanwhile, make use of the border of one's spatula or a spoon to divide the scrambled eggs to smaller bits.
Utilize a significant spatula or spoon transfer the contents of this pan into the bowl using the cooked egg whites. Pour the pan to warm and also the remaining 1 tbsp oil. Add the garlic, ginger and red pepper flakes, and cook until fragrant whilst stirring constantly, about 30 minutes. Bring the rice and mix it completely. Cook, stirring periodically, until the corn is hot and needs to turn golden on the edges, approximately three to five minutes.
Insert the greens (if using) and green onions, then stir to combine. Insert the cooked eggs and veggies and stir to combine. Remove the pan from heat and stir at the tamari and sesame oil. Taste, and add somewhat bit more tamari in the event that you would enjoy more soy flavor (do not over do it or it'll drown out the different tastes ) or salt, even in the event the dish requires an excess boost of complete flavor.
Split into bowls and serve immediately. I usually serve mine using chili-garlic sauce or sriracha across both other side. Left-overs store well in the fridge, covered, for three to four days (when you used purple cabbage, then it may irritate your scrambled eggs per funny blue coloring, however it's nice to consume).