Recipe by Tracy K
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.
Top Review by Sackville
What an excellent and easy recipe. It made more than enough for me, so I'm taking the leftovers to work for lunch. I added carrots, corn and mushrooms for my veggies plus some Quorn pieces (a chicken substitute). Thanks again!
- 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
Directions See How It's Made
- I usually use two pans for this, a small skillet and a larger one.
- Nonstick makes for easier cleaning but the other will work as well.
- Heat the small skillet, add some oil.
- Stir-fry your meat till done to your preference.
- Put in small dish, set aside.
- Heat the skillet again and add the beaten egg.
- Without stirring, cook till puffed and lightly browned on one side.
- Flip if you like, I just chop it with a spatula.
- Remove from heat.
- Heat large skillet with approx.
- 1 Tbsp oil and 1 Tbsp butter over high heat till butter melts and gets foamy.
- Add rice, veggies, onion, garlic, and ginger and stir.
- Reduce heat to medium high.
- It should be crackling and popping, individual rice grains should be moving.
- 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).
- Feel free to add more oil if you like.
- Season to taste with soy sauce and oyster sauce, add in your egg and meat, stir well to heat through, and serve.