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FRIED RICE (made from left over rice and meat) READY IN 10 MINS
2 cups long-grain rice
Salt
1/4 cup oyster sauce
2 tablespoons light soy sauce
3 large eggs, beaten
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced (roasted chicken or beef or pork or whatever meat avaliable)
Sesame oil, as needed
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast meat until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
2 cups long-grain rice
Salt
1/4 cup oyster sauce
2 tablespoons light soy sauce
3 large eggs, beaten
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced (roasted chicken or beef or pork or whatever meat avaliable)
Sesame oil, as needed
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast meat until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
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