• Sticky Rice (enough for 3-4 people)
• 1 bunch scallions, chopped
• 2 small onions, chopped
• 1 head Chinese cabbage chopped (I recommend Napa)
• 1 1/2 tbsp. fresh ginger, minced fine
• 6-8 cloves garlic, minced fine
• 2 tbsp. peanut oil
• 2 tbsp. grapeseed oil
• 1 tsp. sesame seed oil
• 3 eggs, beaten
• 1 to 1 1/2 lbs. meat (pork, chicken, tofu, beef, whatever you feel like)
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp. sweet cooking rice wine
• 3/4 c. parsley, chopped fine

Get the wok nice and hot and add the oils. When the oil starts to smoke, add the ginger and the garlic and stir vigorously (I use 2 wooden paddles myself). Add meat, onions, and scallions. When meat is mostly cooked through, add the beaten eggs and stir vigorously. As egg starts to dry up, add cabbage and rice, a little at a time. After adding half the rice and cabbage, add the soy, teriyaki sauce, and rice wine. Stir vigorously. Add rest of rice and cabbage as well as the parsley. Cook for 5 minutes, stirring occasionally and serve piping hot with an ice cold Asian beer.

Before you start cooking, prepare all ingredients. I recommend using a well-seasoned carbon steel wok (I don't care for non-stick woks as you generally can't cook as hot in them). If you're not a big fan of ginger, cut it down by half (but don't eliminate it unless you really can't stand it). Even with the full amount of ginger, this dish won't have that `soapy' taste that you get in some restaurants' ginger dishes (Yuk!).