Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scramble the eggs seperately and place aside for later. mix the soy sauce, rice vinegar and honey in a bowl and set aside. heat oil in the pan over medium heat, add garlic, ginger and onions when the onion browns, add the carrot, peas and corn. after the veggies get tender, add the scrambled eggs and toss around to coat in the oil. add the rice, stir to break up any clumps and mix well with the veggies. after everything is nicely mixed, add the soy mixture and stir in well. turn the heat up a little higher and cook for a few minutes for most of the vinegar to cook off.

Target recipe: sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely. heat 1 tablespoon of oil in a frying-pan or crepe pan. pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. remove the omelette and cut into fine shreds. heat another tablespoon of oil in the frying-pan and add the finely chopped greens. stir-fry for about 30 seconds, then remove from the pan. heat the remaining oil in a wok until it is smoking. add the spring onions, then the rice, and toss well together until the rice is heated through. add the remaining salt with the msg, greens, omelette shreds and ham. toss all together and serve hot on a serving dish.