Weelicious

0 Heat 2 Tsp of oil in a wok or non-stick skillet over medium heat. Add the eggs and coat the entire pan like a pancake. Scramble for 3-4 minutes or until cooked through. Place the eggs on a plate. Cut into bite size pieces.
1 Heat 1 tbsp oil in the same skillet over medium high heat and saute the scallions, ginger and red bell pepper for 2 minutes. Add the peas and rice and continue to stir and cook 1 minute.
2 Add the eggs, sesame oil, Bragg’s or soy sauce and cook another minute or until all the ingredients are thoroughly combined.
3 Serve.