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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. Ingredients:
2 cups cold cooked rice |
1 1/2 cups chopped cooked chicken or 1 1/2 cups other meat |
1/2 cup chopped red onion |
1/2 cup frozen peas |
1 medium carrot, chopped |
2 eggs, lightly beaten |
4 tablespoons soy sauce |
3 green onions, sliced |
3 tablespoons butter |
3 tablespoons sesame oil |
Directions:
1. Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
2. Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
3. Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
4. Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
5. Serve hot with more soy sauce if you like.
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