Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooked rice (your favorite brand) |
| 1 \N | Scrambled egg (use 2 if you're a big egg fan) |
| 3 \N | Chopped green onions |
| ½ cup | Raw broccoli pieces chopped fine |
| ⅓ cup | Carrot slices; chopped thin |
| ½ cup | Pea pods; chopped (up to) |
| 2 teaspoons | Fresh ginger |
| 1 \N | Clove garlic; chopped (up to) |
| 5 tablespoons | Oyster sauce (available in most grocery stores) (up to) |
| 5 tablespoons | Soy sauce (approx) |
| 1 tablespoon | Sesame oil |
| 1 cup | Chopped cooked meat or seafood (chicken; shrimp, etc) |
| \N \N | Any other vegetables on hand - bean sprouts; etc |
OPTIONAL
Fry your pre-cooked rice with the chopped green onion in several teaspoons of cooking oil. Fry for a minute or so at med high heat.
Take rice out of pan and set aside. Add a bit more oil to the fry pan or wok, if necessary and fry the assorted vegetables at med high heat until they are cooked but still crunchy. Add your ginger, garlic, soy sauce, oyster sauce, and sesame oil as well as your meat if you are using. Heat for a minute or so then add your rice and egg (already scrambled).
This recipe is very flexible -- but the oyster sauce, sesame oil, soy sauce and fresh ginger and garlic are really what make it excellent.
Freezes well.
LEEWELLS@...
(JENNIFER LEE WELLS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .