Created by TwisSis RIP Forever in our Kitchen on July 2, 2016
Step 1: In a heated lrg wok or pan, add 2 tbsp veg oil & the minced garlic. Fry the garlic at med-low heat until golden brown. Watch them closely as they can brown quickly in a matter of seconds. Separate the oil & garlic & set aside.
Step 2: Combine the ingredients for the sauce & set aside.
Step 3: Add another 2 tbsp of oil to the hot wok. Pour the beaten eggs into the wok & swirl them around so they coat the wok. Let them sit for a min before using your spatula to cut the egg into small pieces. Push the scrambled eggs to one side of the wok.
Step 4: Turn up heat & add another 1 tbsp of oil. Add the cooked rice & stir-fry until they are loose. The wok should remain constantly at a high-heat.
Step 5: Add the salt, few dashes of black pepper & half of the fried garlic. Continue to mix for 1 min.
Step 6: Pour the sauce over the rice & stir-fry until well-mixed & evenly coated.
Step 7: Sprinkle the remaining garlic & spring onions & give it a final toss. Serve immediately or warm.