Directions:
- Heat 1 Tbsp of oil in a large frypan over medium heat. If you’ve got a wok, great. We use a large cast iron skillet.
- Saute onion and garlic for a couple minutes before adding the carrot and celery and your protein of choice. Cook for an additional two minutes.
- Add the cold rice and frozen peas to the pan. Break up any clumps of rice, drizzle the soy sauce, and mix everything together and shove it over to one side.
- Add the remaining oil to the bare side of the pan. Add the splash of cooking rice wine to the beaten eggs. Once the oil is hot, pour in the beaten eggs and scramble them. Once the eggs are mostly set, gently mix everything together.
- Finish by drizzling in the OKAZU and give it all another mix.