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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. âJacob Kitzman, Seattle, Washington Ingredients:
1 teaspoon plus 2 tablespoons sesame oil, divided |
3 eggs, beaten |
2 tablespoons canola oil |
2 small onions, finely chopped |
6 medium fresh mushrooms, thinly sliced |
2 teaspoons minced garlic |
1 teaspoon minced fresh gingerroot |
4 cups cold cooked rice |
1 cup frozen peas, thawed |
1/4 cup reduced-sodium soy sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 green onions, thinly sliced |
optional ingredients: chinese-style mustard, duck sauce and additional soy sauce |
Directions:
1. In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside.
2. In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer.
3. Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired. Yield: 8 servings.
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