A Stay In “Take-Out” Dinner

• 2 cups rice uncooked, - plus a dash of turmeric in the water
• 1 inch fresh ginger piece of, - chopped fine
• 3 eggs - slightly beaten
• 2 stalks celery - chopped
• 2 carrots - sliced thin
• 4 cloves garlic - chopped
• 1/2 red onion - sliced thin
• 1 cup frozen peas
• 1 jalapeno grilled, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon fish sauce
• olive oil Drizzle of

1. Cook the rice as directed or in a rice cooker with a dash of turmeric in the water.
2. Heat a frying pan with a drizzle of olive oil. Pour in eggs, pushing them with a flat metal spatula to keep from sticking. Cook just until set and no longer runny. Set aside.
3. Add one teaspoon of sesame oil and a drizzle of olive oil to the frying pan. Add the ginger and garlic and saute until the garlic is fragrant. Add the rest of the veggies and continue to saute until the onion is soft. Add the salt and pepper.
4. Stir in the eggs with a fork.
5. Combine the soy sauce with the remaining teaspoon of sesame oil and the fish sauce in a small bowl. Set aside.
6. Add the rice and pour the soy sauce combination over the rice and gently toss.

rice, ginger, eggs, stalks celery, carrots, garlic, red onion, frozen peas, salt, black pepper, soy sauce, sesame oil, fish sauce, olive oil drizzle

Taken from www.yummly.com/recipe/A-Stay-in-Take-Out-Dinner-1643814 (may not work)