2 Tbs. peanut oil

1 large onion, chopped

1 jalapeno, minced including seeds

1 Tbs. ginger root, minced

8 garlic cloves, chopped

4 large eggs

1 tsp. salt

1 tsp. black pepper

2 cups pea pods

3 cups Jasmine rice, cooked (1 cup raw)

1 Tbs. soy sauce

2 Tbs. oyster sauce

1 large mango, peeled, seeded and cubed

2 cups bean sprouts, packed

1/3 cup cilantro leaves, chopped (plus more for garnish)

Heat the peanut oil in a large deep skillet over medium high heat.  Cook the onions, jalapeno, ginger, and garlic until soft and fragrant, about 2 minutes.  Push the onions to one side of the pan and crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet.  Combine the eggs and onion mixture and add the salt, pepper, pea pods, rice, soy sauce, and oyster sauce to the pan.  Cook for 2 minutes stirring occasionally.  Rice will get slightly crispy and pea pods will the crisp tender.  Toss in the mango, bean sprouts, and cilantro and cook 1 minute more.  Serve hot.