This is the first dish I learned to make on my own. The recipe called to put the egg in the rice but it didn’t say anything about cooking the egg first. So I put raw egg in the rice mixture and watched it turn into a gloopy mess. It was still good though. I’ve since learned some high-level techniques ( I scramble the eggs BEFORE putting them in the rice) so everything runs a bit smoother.
People love this dish and it is so easy I don’t even bother telling them how easy it is. But I’m telling you and you should go make this to have in your fridge during the week for something quick and nutritious.
I only use probable 2 cups of rice to this amount of veggies just to keep the carbs down and it makes for a great side dish or a main dish on its own. You can add whatever vegetables you want and increase anything however much you want. You can’t go wrong with this.
What You Will Need:
3 -4 c. Cooked White or Brown Rice (Preferably Cold)
2 TB Oil
1 Onion (chopped)
2-3 cl. Garlic (Minced)
3 Carrots (sliced diagonally)
1 c. Peas or Snow Peas
1 TB Soy Sauce
1 ½ tsp. Sesame Oil
3-4 eggs Scrambled
What You Do:
1. Heat a Wok or skillet with Oil
2. Saute the Onion about 5 min.
3. Throw in the Carrots, Garlic, Peas and sauté 7-8 minutes
4. Toss in the Rice and Egg
5. Add the Soy Sauce and Sesame Oil and toss around a bit