Leftover Stir fried breakfast

• 2 cup left over green mung beans
• 1 cup leftover jasmine rice
• 2 cup sliced carrots
• 1/4 cup lite soya sauce
• 1 tsp ground black pepper
• 6 large black olives broken up
• 6 grape tomatoes cut into thirds
• 1 tsp granulated garlic powder
• 2 lb green mung beans
• 1 cup ghee
• 3 quart water for cooking mung beans
• 1 1/2 quart water for soaking
• 1 tsp salt
• 1/2 cup jasmine rice
• 1 cup water
• 1 salt

1. Boil the rice in the water with salt cook till water is almost gone leaving crater of bubbling water cover remove from heat leave for 15 minutes undisturbed put into refrigerator over night
2. Mung bean soak in water over night drain add ghee to pot add soaked beans into ghee let cook stirring to coat the beans with ghee add water let boil till done when done add salt cook for 2 minutes stirring well refrigerate over night just 2 cups
3. Add carrots to a hot wok cook till tender add rice
4. Add soy sauce
5. Add spices beans olives add tomatoes last stir in serve immediately

beans, leftover jasmine rice, carrots, lite soya sauce, ground black pepper, black olives, grape tomatoes, garlic, beans, ghee, water, water, salt, jasmine rice, water, salt

Taken from cookpad.com/us/recipes/362635-leftover-stir-fried-breakfast (may not work)