Step 1

In an extra large skillet or wok, pan-sear your choice of protien in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.

Step 2

In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender, about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.

Step 3

At the same time, while veggies are cooking, whisk, salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)

Step 4

Once the veggies are tender, scoot them over to one side of the pan. Add a litte more oil to the bare pan and add the rice. Turn heat up and fry for 3-4 minutes, gettin it a little crispy. Combine rice with the veggies.

Step 5

Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using.  Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.

Step 6

Divide among bowls and serve with some of the optional garnishes,  lime & chile paste.