2Cpeas and/or edamameor a mix of both, frozen is fine
2Cfinely chopped broccoli
5Cleftover brown rice
3-4large eggsscrambled and cooked with a pinch of salt
1/2tspChinese 5 spice
a pinch of white pepper or to taste
Start by chopping all the vegetables. Once everything is ready, start by heating a large pan over medium heat. Once hot, add the oil and add the onions. Cook for 4-5 minutes until they're softened.
At this point I like to cook the eggs in a separate pan till they're well done and crumbled into bite sized pieces. Turn the heat off for the eggs once cooked and wait to add them to the main dish. Add the carrots and celery and cook for a few more minutes before adding the garlic, ginger and broccoli. Mix well and lower the heat slightly. Once the garlic and ginger have cooked for a few minutes, before they begin to brown, add the two to three tbsp of water and cook until the veggies are the desired tenderness. This will depend on how finely chopped they are and how cooked you like them. Keep in mind they will continue to cook for a few minutes as the rice heats up so don't over cook them.
Add the rice to the pan and pour the soy sauce and vinegar over top and sprinkle with the chinese 5 spice and the white pepper if using. Mix slightly then add the eggs, mix well and heat through. Continue to cook for a couple minutes while stirring if there is any liquid on the bottom of the pan. Cooking it for a few minutes will allow the rice to absorb the moisture and will result in a less sticky fried rice. Serve while hot.