Sugar Snap Pea and Scrambled Eggs Fried Rice

• 2 large eggs well beaten
• 2 tablespoons vegetable oil divided
• 2 cloves garlic freshly minced
• 1/2 inch ginger peeled and freshly minced
• 1 each scallions, spring or green onions sliced
• 1 small carrots peeled and chop into small cubes
• 1 each celery stalks tough ends removed and sliced
• 1/2 each sweet red bell peppers seeded and cut into small cubes
• 1 cup sugar snap peas cut into 1/2-inch pieces
• 2 cups rice cooked
• 1/4 cup cilantro freshly chopped
• 2 tablespoons soy sauce, tamari or to taste
• 1/2 tablespoon sesame oil or to taste
• 1 teaspoon hot chili pepper oil optional
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon oyster sauce regular or vegetarian, optional

1. In a wok or a large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot.
2. Add the beaten eggs, stirring occasionally to scramble the eggs, and cook until the eggs are golden and cooked, about 3 minutes.
3. Transfer the scrambled eggs onto a plate, set aside.
4. In the same wok or skillet, add the remaining oil.
5. Add the garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
6. Add the carrot, celeries and sweet red peppers, and cook for about 3 minutes until tender.
7. Stir in the sugar snap peas, and cook for another 2 minutes until turn into bright green.
8. Add the cooked rice, and cook for another 2 minutes until heated through.
9. Meanwhile combined all the sauce ingredients in a small bowl.
10. Add the scrambled eggs and pour the sauce over, stirring often, and cook for 2 to 3 minutes until everything is well combined, coated and heated through.
11. Serve warm with fresh cilantro on top.

eggs, vegetable oil, garlic, ginger, scallions, carrots, celery stalks, sweet red bell peppers, sugar snap peas, rice cooked, cilantro freshly, soy sauce, sesame oil, hot chili pepper oil, rice vinegar, oyster sauce regular

Taken from recipeland.com/recipe/v/sugar-snap-pea-scrambled-eggs-f-54834 (may not work)