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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leftover pineapple inspired me to create this dish. It has a great balance of flavors and textures. I served it with teriyaki-marinated roasted chicken thighs. Ingredients:
cooking spray |
2 eggs, whisked in a bowl with s+p to taste |
1-2 tbsp vegetable oil (i used canola) |
1 cup chopped onion |
2 garlic cloves, minced |
pinch crushed red pepper (or to taste) |
1 cup chopped carrots |
1 cup button mushrooms, quartered |
1 cup snow peas, trimmed & halved |
1 cup mung bean sprouts, roughly chopped |
2 cups cooked rice (i used basmati) - leftover 1-2 days is best |
1 cup chopped pineapple |
sesame oil, to taste |
soy sauce, to taste |
rice vinegar, to taste |
ground sea salt & black pepper, to taste |
1 green onion, trimmed & sliced thinly on an angle |
Directions:
1. Prepare a small skillet with cooking spray. Heat over medium. Add eggs and cook until set, about 2-3 minutes. Flip and cook another 1 minute, or until done through. Set on cutting board to cool. Once cool, roll up and slice in thin strips.
2. Heat veg oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook 1-2 minutes, stirring occasionally.
3. Add carrots and cook 2 minutes, stirring occasionally. Add mushrooms, peas, and sprouts. Cook about another 3 minutes, stirring occasionally, until peas are tender crisp.
4. Add rice, egg, and pineapple. Season with sesame oil, soy sauce, rice vinegar, and a bit of s&p (less is more to start). Mix to incorporate, cook to heat through - about 3-5 minutes. Add more seasoning if needed.
5. Garnish with sliced green onion to serve.
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