• 3 cups of day old jasmine rice
• 1/4 – 1/2 lb of bulgogi meat + marinade
• 1/2 an onion, diced
• 1 tbsp minced garlic
• Salt and Pepper to taste
• 1/2 a carrot julienned
• 1 celery stalk sliced into bite sized
• 2 Eggs beaten
• drizzle of Sesame Oil
• 1 stalk of sliced green onion
• Vegetable oil

Instructions:

1. Heat up vegetable oil and saute onions.
2. As soon as onions have softened, add the bulgolgi meat and reserve the marinade. You may need to use kitchen sheers to cut the meat into bite sized pieces.
3. Once meat browns, add the garlic and mix.
4. Add rice and mix.
5. Add celery and carrots and mix.
6. Once celery and carrots are halfway cooked, add the marinade to the rice and mix. Cook until marinade has cooked through.
7. Season your rice with salt and pepper and mix.
8. Set rice to the side of the wok, to make room for the eggs to cook. Pour egg, let it set before scrambling. Once scrambled, mix the eggs with the rice.
9. Drizzle sesame oil and garnish with green onions.

Enjoy!