Beef Fried Rice

2 large eggs
2½ tablespoons oyster sauce
teaspoon salt
teaspoon pepper
½ red bell pepper
1 green onion
6–7 tablespoons oil for stir-frying
2 garlic cloves, minced
½ onion, chopped
4 mushrooms, sliced
4 cups cold cooked rice
1 pound cooked beef, cut as desired
1 tablespoon mushroom soy sauce
½ teaspoon sugar

1. Lightly beat the eggs. Stir in the oyster sauce and salt and pepper to taste.
2. Remove the seeds from the red pepper and cut into bite-sized cubes. Cut the
   green onion into 1-inch slices on the diagonal.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour
   the egg mixture into the pan. Cook on medium to medium-high heat, using
   2 spatulas to turn it over once. Don’t scramble. Remove and cut into thin
   strips. Set aside.
4. Clean out wok, if necessary. Add 2–3 tablespoons oil. When oil is hot, add
   the garlic cloves and stir-fry until aromatic. Add the onion. Stir-fry for 1
   minute, then add the mushrooms, and then the red pepper. Stir-fry the
   vegetables until they are tender. Remove.
5. Add 2 tablespoons oil to the wok. When oil is hot, add the rice, stirring to
   separate the grains. Stir-fry on medium heat for 2–3 minutes, then blend in
   the vegetables and beef. Stir in the mushroom soy sauce and sugar. Stir in
   the green onion. Serve hot, topped with the egg strips.