1
It’s important to have everything you need set up, before you start the stir-fry process, so measure & set out all your ingredients.
2
Preheat wok over high heat. If using leftover cooked meat, add 1 teaspoon to a 1/2 tablespoon of oil, swirl it around the pan to coat surfaces so meat won’t stick to the wok/skillet. Add meat, reduce the heat a little, stir quickly and continuously for 1 - 2 minutes. Remove and set aside on a plate.
3
Preheat wok over high heat. Add 1/2 tablespoon oil, swirl it around the pan to coat surfaces so ingredients won’t stick to the wok/skillet. Add onions and garlic; reduce the heat medium-high, stir quickly and continuously until you begin to smell the onions and garlic. Add carrots; stir quickly and continuously for 1 - 2 minutes; then add snow peas and stir quickly and continuously for 1 - 2 minutes more, or until mixture is very light golden in color.
4
While the wok is still over medium-high heat, add the cooked rice and stir it well and break it up in the wok. Make sure you have no clumps.
5
Add the less-sodium soy sauce, the dark soy sauce and granulated sugar; stir quickly and continuously until the rice is coated very well.
6
Serve immediately garnished with chopped scallions.
