Chinese-style Fried Rice

• 2 tbsp vegetable oil
• 4 tbsp sesame oil
• 5 clove garlic
• 1/2 chilli (or chilli flakes)
• 3 mini sweet peppers
• 1 cup cabbage
• 1 cup carrots
• 3 eggs
• 250 grams cooked rice
• 50 ml soy sauce

1. Boil rice and set aside (this is a great way to use leftover rice.
2. You can also cook it the day before, it's best if it's chilled a bit).
3. Grate garlic and ginger (amount of all ingredients can be increased or reduced to taste - I used 6 cloves and about an inch of ginger).
4. Cut up chillies and sweet peppers into small strips.
5. Julienne the carrots and cut up cabbage into thin strips about 2 inches long.
6. Cut up chives.
7. Set ingredients aside.
8. Whisk up the eggs in a bowl.
9. Add oil to frying pan and pour in eggs.
10. Allow to cook until just done, flip and remove.
11. Cut up the pancake-like egg into thin 2-inch strips and set aside.
12. Add vegetable and sesame oils (about half and half ratio) to pan.
13. Saute garlic, ginger and chillies for about 3 minutes on medium heat, until fragrant.
14. Add cabbage, carrots and sweet peppers (or any other desired vegetables).
15. Add more sesame oil if needed.
16. Saute until slightly softened, about 5 minutes.
17. Stir as needed.
18. Add the cooked rice and stir to incorporate.
19. Add soy sauce to taste, until the rice is a medium brown (I used about 50ml).
20. Let it fry for about 2 minutes.
21. Add eggs and chives.
22. Stir to incorporate.
23. At this point, you can add salt and pepper to taste (I also added sriracha sauce).
24. Turn off heat.
25. Can be served immediately, but it's also good for later as the flavours will mingle.
26. Enjoy!

vegetable oil, sesame oil, clove garlic, chilli, sweet peppers, cabbage, carrots, eggs, rice, soy sauce

Taken from cookpad.com/us/recipes/368605-chinese-style-fried-rice (may not work)