If you enjoy eating in the Dragon’s Way Qigong style, you'll love this recipe. It's easy to make especially if you have leftover rice and veggies.
Heat the wok, and add enough oil just to coat the bottom of the pan.
When the oil is hot, add the scrambled egg.
Toss until cooked. Remove the egg onto a plate.
Rinse out the wok. Then, reheat and add the remaining oil and salt.
Add the ham, diced vegetables, chopped scallion, and pine nuts.
Toss until slightly tender yet still crunchy (about 2 minutes).
Add the rice to the veggie mixture and toss allowing all the flavours to mix.
Add the mushroom powder and toss again.
Add the scrambled egg and continue to toss until all ingredients are blended.
Ingredients
Directions
Heat the wok, and add enough oil just to coat the bottom of the pan.
When the oil is hot, add the scrambled egg.
Toss until cooked. Remove the egg onto a plate.
Rinse out the wok. Then, reheat and add the remaining oil and salt.
Add the ham, diced vegetables, chopped scallion, and pine nuts.
Toss until slightly tender yet still crunchy (about 2 minutes).
Add the rice to the veggie mixture and toss allowing all the flavours to mix.
Add the mushroom powder and toss again.
Add the scrambled egg and continue to toss until all ingredients are blended.
