• 1 medium onion, finely chopped

• 1/2 cup chopped celery

• 1 carrot, peeled and chopped

• 2 tablespoons finely chopped and peeled fresh ginger

• 1 1/2 cups thinly sliced red bell pepper

• 3 slices thick-cut bacon, chopped

• 1 tablespoon toasted sesame oil

• ¼ cup lower-sodium soy sauce

• 2 tablespoons rice vinegar

• 2 1/2 cups cooked rice

• 2 eggs, lightly beaten

• ½ cup frozen peas, thawed

• Green onions, for serving

Tools you'll need:

• 12-inch skillet

• spatula

• mini bowls

• mini whisks

• measuring spoons

Shuffle steps
1. Chop onion and celery, peel and chop ginger and carrot, and thinly slice red bell pepper. Keep all veggie cuts between 1/4 and 1/2 inch pieces.

In a deep 12-inch skillet, heat bacon. Cook until crisp, about 3 minutes, then transfer bacon to paper-towel-lined plate. You can also substitute bacon for 1 tablespoon of vegetable oil. Add toasted sesame oil and ginger to skillet. Cook on medium-high 1 to 2 minutes.
2. Add rice to skillet and cook 4 minutes. Then with a spatula, push rice mixture around edge of skillet, leaving space in center
3. Add onions to skillet and cook 1 to 3 minutes or until golden, stirring. No onions? Substitute in finely chopped green onions, garlic, or shallots.

Reduce heat to medium. Stir bell pepper, celery, and carrot into skillet and cook 3 to 5 minutes. For added flavor, stir in chopped green beans, carrots, or broccoli instead.
4. In a small bowl, whisk soy sauce and rice vinegar. Stir into skillet along with bacon, cooked vegetables, and peas. Cook 3 minutes or until veggies are softened, stirring and scraping. Top with sliced scallions.
5. Add eggs to center of skillet and cook 1 minute, stirring eggs until scrambled.

●   Mayonnaise

●   Butter

●   Sliced Bread

●   Mustard

●   Lettuce

●   Sliced Cheese

●   Sliced Ham

●   Tomato

 

●   Butter Knife

●   Plate

●   Cutting Board

●   knife

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