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heat a tablespoon of oil in your wok over medium high heat. add your eggs, stir and scramble them. once they are firm remove them from the wok and set aside. add the last tablespoon of oil to the pan and cook your onions and carrots for about 2 minutes, or until slightly soft. add your ham and stir-fry for an additional 2 minutes. add peas and rice. stir-fry to warm everything through. season with salt, white pepper, and soy sauce stir in scallions. continue to stir fry for another 3 minutes. serve.
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Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes