Categories: Asian

Ingredients

• 4 tsp canola oil, divided
• 3 large eggs
• 11 oz. mandarin oranges, undrained
• 2 medium sweet red peppers, chopped
• 1 cup fresh sugar snap peas, trimmed
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 4 cups cold cooked rice
• 2 cups cooked beef, sliced across grain into bite-sized pieces
• 1 cup beef broth
• 1/4 cup soy sauce
• 1/2 tsp salt
• 1/4 tsp ground ginger

Directions

1. In a large skillet, heat 3 tsp oil over medium-high heat. Whisk the eggs until blended; pour into skillet. Eggs should set immediately at edge. As eggs set, push uncooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop. Meanwhile, drain oranges; set aside, reserving 2 tbsp. juice.

2. In the same skillet, heat remaining oil over medium-high heat. Add red peppers, sugar snap peas and onion; cook and stir until veggies are crisp-tender, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer. Add remaining ingredients and reserved juice; heat through. Gently stir in cooked eggs and drained oranges.

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