Recipe by Mims & Squims
Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.
Top Review by Cori<3
I was missing so many ingriedients, but it was still amazing. I had 1 onion, no peanut oil, bean sprouts, cabbage, or peas. I used 2 whole eggs and double the rice and carrots and soy sauce. It was still amazing. I'm sure if i had everything, it would be even better. Perfect for chinese new year '09
- 1 1⁄3 cups water
- 3⁄4 cup cooked brown rice (refrigerated overnight)
- 3 tablespoons peanut oil
- 4 green onions with tops, chopped
- 1⁄2 teaspoon salt
- 2 carrots, grated
- 3⁄4 cup bean sprouts
- 1⁄4 cup cabbage, shredded
- 1⁄4 cup peas, cooked (optional)
- 1⁄4 cup egg white
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.