It's a good thing I took this picture when I did, five minutes later most of this was gone. I think Karen and I left teeth marks on the wok.
2 Tbsps. soy sauce
1/2 tsp. sugar
1 Tbsp. vegetable oil
2 eggs, well beaten
1/2 lb. finely chopped beef
1 tsp. fresh ginger, minced
1 clove garlic, minced
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 green onion, chopped
2 cups cooked rice, cold
Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.
Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside.
Add beef, garlic, and ginger. Stir-fry until browned, remove and set aside.
Heat a bit more oil, and add carrots. Stir fry for 5 minutes, then add celery and green onion. Stir fry for one more minute then remove and set aside.
Increase heat to high and add rice. Stir-fry about 1 minute, until heated through.
Add all other ingrediants to wok, stir fry to heat through. Serve.