Ginger Fried Rice

2 tsp peanut oil or canola oil
2 large eggs, beaten
1 bunch scallions, finely chopped
2 1/2 tbsp finely chopped ginger
1-2 minced garlic cloves
3 cups cold cooked rice
1 cup frozen peas
3/4 cup thinly sliced pepper strips
1 cup bean sprouts (use fresh mung bean sprouts or canned bean sprouts)
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp seasame oil

In a skillet or wok, heat peanut or canola oil. When hot, but not smoking, add ginger, garlic and scallions. Sauté until garlic is just turning golden, one to two minutes. Add carrots and peppers, stirring and cooking for two to three minutes. Add rice, bean sprouts, peas, soy sauce, and oyster sauce, stirring and cooking until well mixed and warmed through. Add eggs and stir until eggs are cooked and well mixed into rice. Remove from heat and drizzle with sesame oil, if desired.

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