4 Tbsp Vegetable Oil
1 Bunch of Scallions
1 tbsp Ginger (minced)
1 Red Pepper (diced)
1 Cup Cooked Chicken, Pork, Sausage, Shrimp or a mixture (thinly sliced)
4 Cups Cooked Rice
3 Tbsp Soy Sauce
Whisk the eggs together with a pinch of salt and pepper. Heat 2 tbsp of oil in a large wok.
Pour eggs into hot oil and fry for 1-2 minutes. Turn egg pancake over and finish cooking. Once cooked through, remove eggs, coarsely chop, and reserve.
Add remaining oil to the wok. Add the scallion-whites, ginger, and red pepper. Sauté for 2-3 minutes.
Add meat and sauté until heated through.
Add rice, scallion-greens, and soy sauce. Cook, stirring, until well heated.
Stir in chopped cooked eggs and serve.
source: The Peruvian Square