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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Make this without chicken for a vegetarian version. Also, use whatever veggies you like! Ingredients:
1 t. toasted sesame oil or cooking oil |
2 beaten eggs |
2 t. cooking oil |
3 cloves garlic, minced |
8 oz. whole mushrooms, large ones quartered, medium ones cut in half, small ones leave whole (mushrooms shrink when cooked, keep them big enough so they don't disappear into the rice) |
1 cup julienne/matchstick carrots |
1 cup peas |
9-12 t. reduced-sodium soy sauce |
6-9 t. dry white wine or water |
dash cayenne pepper |
3 cups (before cooking) instant rice, cooked & chilled |
3 chicken breasts, cooked & shredded |
3 thinly sliced green onions |
Directions:
1. In a large skillet, heat the sesame oil over medium heat. Tilt pan to completely cover bottom of pan with oil. Add eggs, lifting and tilting the skillet to form a thin layer. Cook for 1 minute or until egg is set. Invert skillet over a cutting board to remove cooked egg. Cut egg into short narrow strips. Set aside.
2. In the same skillet, cook and stir 2 T. oil, garlic, mushrooms and carrots about 5 minutes, or until mushrooms are as done as you like them.
3. Add peas to skillet. Cook until crisp-tender, just a minute or two.
4. Stir in 9 T. soy sauce, 6 T. wine and cayenne pepper.
5. Add egg strips, cooked rice, cooked chicken and green onions. Stir to combine. If mixture looks too dry, or you like more sauce, add more soy sauce, wine and cayenne pepper. Cook and stir until mixture is heated thru, about 5-10 minutes.
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