Ingredients
- 3 tablespoons oil (canola oil)
- 2 large eggs (beaten)
- Scallions (1 bunch, spring onions, roughly chopped)
- 125 grams cooked chicken (1 cup diced leftover chicken, pork, or beef, diced)
- 1 garlic clove, diced very finely
- 150 grams frozen peas and carrots (thawed, 1 cup, plus you can add any leftover vegetables you may have on hand)
- 35 ounces cooked rice (4 cups cooked cold white or brown rice)
- 4 tablespoons soy sauce
- Salt and pepper to taste
How to Make
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Step 1: In a large fry pan or wok, heat 1 tablespoon of the oil over medium-high heat.
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Step 2: Add the eggs and scallions/spring onions & cook breaking up the eggs with a spoon until they are lightly browned.
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Step 3: Stir in the meat, garlic, vegetables, rice, and the remaining oil. Turn up the heat slightly and cook until the rice is crispy, about 5 minutes.
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Step 4: In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the soy mixture over the rice.
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Step 5: Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes.
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Step 6: Season with the salt and pepper and serve, with extra soy sauce on the side.
We hope you enjoy this recipe!
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