1mediumcarrot(thinly sliced on a diagonal or chopped)
2-3thinly sliced green onions(separating white and green parts)
5cupscold cooked rice
½cupfrozen peas
3largeeggs(lightly beaten)
2tablespoonslow sodium soy sauce
Instructions
Prepare the beef
Crush 6 cloves of garlic and shallot with a mortar and pestle (or with the back of a wooden spoon). Mash in salt and pepper. Put in a gallon size zip to lock bag. Add oyster sauce, soy sauce, honey and flank steak. Shake to combine and coat the beef. Marinate at least 1 hour.
Prepare the Fried Rice
Heat a wok or large skillet (preferably cast iron) on high heat. Cook the beef for about 5 minutes, stirring once or twice. Remove from the pan and set aside.
Add 2 tablespoons of canola oil to the pan and reheat. Add ginger and garlic and stir fry until soft, about 2 minutes. Add the carrots and white part of the green onions, cook for another 2 minutes. Add the remaining 2 tablespoons of oil, the rice and peas and cook until heated, 3-5 minutes.
If there is room in your pan, push the rice to one side and add eggs to the empty side and cook like scrambled eggs.
If your pan is too crowded, either remove the rice and scramble the eggs in the pan, or scramble the eggs in a small skillet.
Add the rice, eggs and beef to the pan with 2 tablespoons of soy sauce and cook for a few minutes until everything is hot. Serve with the chopped green onion tops.