Here is my form of this great dish – not that I have any case to being an expert on what is "true" Chinese nourishment. I am an expert, in any case, on what is super amazingly yummy. This rice gets my blessing, with distinction. It is superior to takeout, and you can appreciate skirting all the baffling, unfortunate parts of drive-thru food.
pan fried rice - pursued formula yet included a sprinkle more soy sauce and sesame oil than what was called for. yum! What's more, very fast!
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INGREDIENTS
- 1 cup rice
- 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup frozen peas
- 4 carrots, diced
- 2 eggs
- 3 tablespoons sesame oil (or you can substitute butter!)
- ¼ cup soy sauce
- Optional: sesame seeds
INSTRUCTIONS
- Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
- Crack eggs into pan and scramble, mixing with vegetables.
- Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.
For more detail : bit.ly/2Ljzpui
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