Adapted from multiple recipes.
2-3 Tblsp. sesame oil (enough to cover the bottom of the pan)
1/2-1 Tblsp Szechuan peppercorns
1 tsp. crushed red pepper flakes
1 clove garlic
1 chicken breast cut into thin slices
2-3 green onions cut into pieces (depending on the size)
1/4 cup frozen vegetable mix (according to taste; optional)
2 servings cooked rice (preferably prepared >1 hour beforehand)
Heat the oil in a deep pan over medium/medium-low heat. Add peppercorns and pepper flakes and cook until fragrant. Crush garlic into into hot oil and add chicken. Cook chicken just until cooked through, and push to the side of the pan. Crack eggs into the cleared space. Cook briefly then scramble and cook until just cooked through (somewhat soft still but not liquidy). Cut the egg into slices using the spatula, sprinkle green onions over the top, add the frozen vegetables and cook until thawed. Add rice and break up clumps. Stir in soy sauce and rice wine to taste (I add probably 1 Tblsp. rice wine and enough soy sauce to turn rice a nice brown color).
Makes: 2 servings