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In a non stick pan, or a wok, spray with non-stick spray and scramble the eggs lightly - just until done. Remove to a separate bowl
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In the same pan, heat 1 Tbsp olive oil and add in the beef, stir and saute quickly until most of the pink is gone, stir in 1 Tbsp soy sauce and remove to a separate bowl or plate
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In the same pan, heat the remaining 1 Tbsp of olive oil and add in the onions. When the onions start to turn translucent, add in the garlic and the ginger (if using ground ginger, save that for a later step)
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Once the onions ginger and garlic are just slightly golden, add in the broccoli slaw and stir well. Let saute until the broccoli slaw is crisp tender - do not cover it will turn your dish watery
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While the broccoli slaw is cooking, measure out the remaining 3 Tbsp. of soy sauce into a ramekin. If you're using ground ginger, add it to the soy sauce and mix well. When the broccoli slaw is crisp tender, pour in the soy sauce and mix together well.
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Add in the beef and mix
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Add in the cold rice and mix
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Add in the scrambled egg and mix
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Add the 1 tsp of seasoned rice wine vinegar and mix. Taste for salt, if bland add another dash or two of soy sauce.
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Serve right away! This also makes a great spring or egg roll filling.