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Parve
Easy
20 Minutes
Diets 
1/2 teaspoon grated fresh ginger
2 teaspoons Baron Herzog Late Harvest Chenin Blanc or other dry white wine, divided
1/4 teaspoon Gefen Sesame Oil
2 tablespoons oil
2 eggs, beaten
3 cups cooked jasmati rice; break up the chunks
2 stalks scallions, minced
1/2 cup frozen vegetable mixture (peas/carrots), defrosted for 15 minutes
2 teaspoons shoyu sauce (I use San-J Organic Shoyu Sauce or Eden Foods Selected Shoyu Sauce)
2 teaspoons Glicks Soy Sauce
salt and pepper, to taste
Marinate ginger in 1 teaspoon white wine and sesame oil.
Heat oil in a wok or large frying pan over medium–high heat. Add eggs and scramble until cooked through but still very soft. Remove, leaving oil in wok.
Raise heat to high. Once the wok is super-hot, add scallions and stir-fry for 15 seconds. Add ginger with marinade, mix, and stir-fry for an additional 30 seconds.
Add rice and stir using a wooden spoon until rice heats up, about 4 minutes. Add vegetables and mix well. Add shoyu sauce, soy sauce, remaining wine, salt, and pepper. Let cook an additional 3 to 4 minutes as you mix well with a wooden spoon.
Add egg to the rice mixture and mix well. Stir-fry until all ingredients are thoroughly combined and steaming hot. Remove and serve.
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