Chinese Fried Rice

From Ning's Cookbook

Ingredients:

2 small bok choy
2 large bok choy
4-5 medium size leaves of cabbage
2/3 cup of mixed carrot and peas
1 cup of rice
2 eggs
4-5 tbsp cooking oil (you can use olive oil if you are conscious about calories)

Method:

1) Cooked the rice one day ahead and store it inside refrigerator over night.
2) Thin slice bok choy and cabbage.
3) Heat Oil in a pan and sautee cabbage for about 2 minute. Add bok choy into cabbage. Add salt and stir them.
4) When bok choy and cabbage are soft and tender, remove them out of pan.
5) Warm 2-3 tbsp cooking oil. Add cold rice, stir fry.
6) When rice is warm, make a hole in the middle and crack 2 eggs there. Scramble egg and mix egg with rice when egg is solid but not too hard.
7) Add bok choy and cabbage back into rice, mix well. Add more salt or few drops of soy sauce.
Turn burner to low heat and let it stay for 5-8 minutes (this dependents on how you like the fried rice, if you like it a little sticky and soft, 5 minute, if you like fried rice not sticky at all, take long time to keep it on low heat).
9) You can also add black mushroom (the chinese type) into your fried rice. Thin slice mushroom the same way as bok choy