4 cups cold cooked rice (Korean “sticky” rice preferred)
1/4 pound beef
1 each small/medium carrot
1 each medium russet potato or 2 small/medium red potato
1 each small zuchinni
1 each small onion
6 each cloves garlic
2 each green/spring onions or scallion
2 each eggs
2 tablespoons soy sauce
1 teaspoon black pepper
1 tablespoon sesame oil
Anything else that tastes good
Cut meat into thin strips no longer than 1 1/2 inches.
Wash, peel, and rinse all vegetables.
Slice and cube carrot (small cubes, about 1/4 inch), potato, onion, and zuchinni.
Thin slice garlic cloves from top to bottom.
Trim top and bottom of green/spring onion, then finely chop.
Break up clumped rice with fork or chopsticks.
Preheat wok/stir fry pan, using a sesame/soy blended cooking oil.
Add your meat and sliced garlic first, stir fry until very lightly browned (about one minute).
Add potato, carrot, zuchinni, and onion, stir fry for two to three minutes.
Add rice, sprinkle with black pepper, and stir fry for about two to three minutes.
Scoot rice to the side and crack eggs into the empty side, crack the yolks and stir two or three times, spreading streamers of yolk throughout the white. Rock the pan slightly to thin and spread the egg over the empty side.
When the egg has nearly cooked through (less than a minute) bring the rice back over the egg, add the soy sauce and sesame oil, and stir fry about four more minutes.