my home-made yang chow

Saute julienned onion in hot cooking oil until translucent. Add garlic, saute until golden brown.

Toss in the diced luncheon meat (I used Ma Ling in this recipe), and sliced crabsticks. Cook until luncheon meat is golden brown.

Add green peas, corn kernels and diced carrots into the wok; cook until the peas turn bright green, the corn turns golden and the carrots bright orange.

Then add the sliced scrambled egg and mix in the cooked rice, stirring it well so all the grains are covered.

Don't forget to season it with salt and pepper. Serve hot.