Pork (Chicken, or Shrimp) Fried Rice

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Egg Foo Yung (For 2) With Oriental Sauce.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  cups instant brown rice, uncooked
• 1 3⁄4 cups water
• 1  beef bouillon cube
• 1  chicken bouillon cube
• 2  tablespoons soy sauce
• 2  tablespoons oyster sauce
• 1⁄2 teaspoon  sesame oil
• 2  tablespoons canola oil or 2  tablespoons  peanut oil
• 1  cup  lean pork or 1  cup chicken or 1  cup shrimp, cooked and diced
• 1⁄2 cup  baby carrots, thinly sliced
• 1⁄2 cup  frozen sweet peas
• 4  green onions, sliced
• 3  eggs, lightly beaten

Directions

1. Bring water and bullion cubes to a boil.
2. Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
3. Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
4. In a small bowl, combine soy sauce, oyster sauce and sesame oil.
5. Heat oil in a wok or frying pan over high heat.
6. Add rice and meat to pan and stir-fry for about 2-3 minutes.
7. Pour soy sauce mixture over rice and cook about 2 minutes.
8. Add carrots, peas, green onions and lightly beaten eggs to pan.
9. Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.