Ingredients
1 tablespoon plus 1 teaspoon canola oil, divided 3 large eggs1 can (11 ounces) mandarin oranges2 medium sweet red peppers, chopped1 cup fresh sugar snap peas, trimmed1 small onion, thinly sliced3 garlic cloves, minced1/2 teaspoon crushed red pepper flakes4 cups cold cooked rice2 cups cooked beef, sliced across grain into bite-sized pieces1 cup beef broth1/4 cup reduced-sodium soy sauce1/2 teaspoon salt1/4 teaspoon ground ginger
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high heat. Whisk eggs until blended; pour into skillet. Mixture should set immediately at its edge. As eggs set, push cooked egg toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop. Meanwhile, drain oranges, reserving 2 tablespoons juice.
In same skillet, heat remaining 1 tsp. oil over medium-high heat. Add peppers, sugar snap peas and onion; cook and stir until crisp-tender, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer. Add remaining ingredients and reserved juice; heat through. Gently stir in eggs and drained oranges.
