Thursday, October 29. 2020
I am so excited that I learned to make this! Guess how I learned? Students at my school just created a video with cooking demos that they shared with the student body – virtually, of course. I watched the video and was so excited for this recipe, especially. I have since made it a few times. The only ingredient that I did not have on hand was oyster sauce and the bag of frozen peas and carrots – so you may have most of the ingredients, too.
It looks professional, right? Sorry, that sounded braggadocious; I am just that excited. I like it better than the restaurant version! You can control the butter and soy sauce amounts and I used low sodium soy sauce!
I made this for dinner again Monday night and added chicken that I had cooked myself and brushed some soy sauce on while cooking. Quote from Tom: “This is way better than anything we have ever bought from a restaurant.”
You will need:
rice – already cooked and chilled- I used the Trader Joes frozen Jasmine rice. You microwave it, empty into a bowl, and pop in fridge to chill
frozen peas and carrots mixture
oyster sauce (found in the grocery next to the soy sauce)
You could add shrimp or chicken or another protein if desired.
First, put about 1 tbsp. butter in a skillet.
Crack the eggs and mix them up with a fork in a bowl and then cook them in the skillet until they are browned. Chop them into smallish pieces and set aside.
Now put another pat of butter in the skillet and add frozen veg and saute about 2 – 3 minutes until warmed up. Just add the amount you desire.
Next add in the rice. Add a little more butter. Add soy sauce and oyster sauce. I added about 2 T. soy and 1 T. oyster but you can taste and add more. Start with a little and add more to taste. It can get to be too much and/or be too salty.
Stir around until the sauces are incorporated. Cook for a couple of minutes and then add in the egg and cook for a minute or so.
That is it! So good!
Let me know if you try it!