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Mix dry sherry, soy sauce and fish sauce in a small bowl and set aside.
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Chop cooked meat and trim of any fat.
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Clean and chop remaining vegetables the size you prefer. We like chop sticks so ours are a little larger than restaurant style.
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Grate ginger and set aside.
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Beat egg in a small dish and set aside.
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Add 1 TBSP oil to the wok and turn onto high heat.
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Once the oil is hot, add the pepper and celery. Cook vegetables until beginning to soften. We like them el dente, so ours sear for 3 minutes only. Remove to bowl and set aside. Toss frequently.
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Add remaining oil to the wok along with ginger. When fragrant; about 10 seconds, add the rice and chopped meat.
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Toss rice and meat to incorporate with the oil and make a well in the center of the wok.
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Add beaten egg and scramble. Then stir the scrambled egg into the rice.
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Return seared celery/peppers, along with bok choy slivers and mushrooms to the wok. Cook 2 minutes, tossing with a spatula.
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Reduce heat and add dry sherry, soy, and fish sauce mixture. Tossing continuously.
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Top with bean sprouts and green onion. Serve immediately.
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*We are always careful about salt when using soy sauce; and the rice has been cooked with salt previously.