2 teaspoons peanut oil, divided
2 teaspoons sesame oil, divided
1/4 cup diced carrots
1 cup diced bok choy
1 1/2 cups leftover cooked rice (chilled or at room temperature)
1/2 cup leftover cooked diced lamb, beef, pork, or poultry
1/2 teaspoon minced ginger
3 tablespoons chopped leeks or green onion
1 egg; bottled chili garlic paste (optional)
1 1/2 tablespoons soy sauce

Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add carrots; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks/green onion. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot. Makes 2 servings.

source: From Asparagus to Zucchini