Step 1

Place a wok over high heat, add a little neutral oil, then toss in your meat. After the meat crisps, take it out of the pan and add about a tablespoon each of minced garlic and ginger, and a handful of chopped scallions. Stir-fry for 30 seconds or so, then add the frozen vegetables. Return the meat to the wok and continue to stir-fry all ingredients.

Step 2

Clear a space in the center of the wok and add the eggs, cooking them quickly to a soft scramble.

Step 3

Throw in the sauce (about three parts soy sauce and one part sesame oil, fired up with a teaspoon or two of Gochujang. You'll need a little less than a quarter cup of sauce to feed four), then add in the rice, and mix it all together until everything is steaming hot. Finish the dish with an additional sprinkling of chopped scallions.