When we are almost ready to eat, we heat our non-stick pan over medium heat with a little bit of the oil. We add the eggs, lower the heat, and cook stirring occasionally for a few minutes. When the eggs are set, we remove the scrambled eggs to a clean plate.
We heat the remaining oil in the pan at medium-high heat, and when hot, we add the garlic, ginger, celery, and red pepper. We stir-fry for a minute, and then add the carrots, peas, and green beans. We stir-fry for another minute. We add the rice, breaking up any lumps. We stir it in and then drizzle on the sauce. We lower the heat to medium-low and cook for a minute, add the cooked eggs, and heat through.