INSTRUCTIONS

STEP 1
Pre-heat a wok and 1 inch of oil to almost smoking temperature to “fry” the eggs.

STEP 2
Line a plate with a paper towel.

STEP 3
Crack eggs in a bowl, season with salt and pepper and give them a quick scramble.

STEP 4
Add eggs to wok and stir vigorously until puffed and cooked thru, drain on paper towels. In the same wok, add a touch of oil then scallion whites, sauté for 1 minute then add garlic and ginger, season and stir.

STEP 5
Add bell peppers, zucchini, and watercress, season and wok stir until softened, about 2 minutes.

STEP 6
Add tamari and the hot rice, mix well. Lastly, add back the scrambled eggs and taste for seasoning.

PLATING
On a platter or a large bowl, place greens down first and top with fried rice. Garnish with scallion greens and freshly cracked black pepper. Enjoy!