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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is not gourmet, and far from authentic, but it is tasty and very easy to make... and excellent weeknight meal. I like to make extra to bring to work for lunch, and I always make twice as much rice as I really need for other dishes, for just this purpose. I'm totally addicted to it now, I have it at least once a week. Ingredients:
raw chicken or pork or beef or shrimp, sliced thinly (whatever you have on hand, even leftover cooked meat) |
3 cups cold cooked white rice or 3 cups brown rice (whatever you have) |
1 -2 egg, beaten (use less egg for less rice) |
frozen vegetables (i like peas and corn) |
chopped onion, if you have it |
1 clove chopped fresh garlic |
chopped fresh ginger or 1 teaspoon ginger |
3 dashes soy sauce |
3 dashes oyster sauce |
oil |
butter |
Directions:
1. I usually use two pans for this, a small skillet and a larger one.
2. Nonstick makes for easier cleaning but the other will work as well.
3. Heat the small skillet, add some oil.
4. Stir-fry your meat till done to your preference.
5. Put in small dish, set aside.
6. Heat the skillet again and add the beaten egg.
7. Without stirring, cook till puffed and lightly browned on one side.
8. Flip if you like, I just chop it with a spatula.
9. Remove from heat.
10. Heat large skillet with approx.
11. 1 Tbsp oil and 1 Tbsp butter over high heat till butter melts and gets foamy.
12. Add rice, veggies, onion, garlic, and ginger and stir.
13. Reduce heat to medium high.
14. It should be crackling and popping, individual rice grains should be moving.
15. Don't stir it too often, you kind of want some of it to get a little crusty (but be careful it doesn't burn).
16. Feel free to add more oil if you like.
17. Season to taste with soy sauce and oyster sauce, add in your egg and meat, stir well to heat through, and serve.
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