I almost always have some steamed Brown Rice in the fridge... You don't have to use Brown Rice.. use left over white rice if thats what you have. I suggested Brown Rice because it is such a good source of fiber, and is very filling. I prefer short grain Brown Rice... I love it's nutty texture. I am not going to tell you what type of veggies or meats (if any) you should use. Get creative... use what you got!!!
6-10 Cups Veggies... I used Tatsoi, Carrots, Zucchini, Celery
Broccoli, and Green Onions
1/2 Onion, chopped or sliced
2-3 Cups Tofu, Chicken, Beef, Pork or Shrimp
4 Cups Cooked Brown Rice, I used Short Grain Brown
4 Tablespoons Low Sodium Soy or Liquid Aminos
2 Tablespoons Oyster Sauce
2 Tablespoons Mirin
1 Tablespoon Sesame Oil
Asian Hot Sauce to taste
Olive Oil for cooking
Chop all your veggies.
Short Grain Brown rice is so good!!! I almost always keep some in the fridge... toss it in salads... you can make sushi rolls... it is almost nutty and has a nice texture.
Take all your condiments and mix in a small bowl... Don't worry if you don't have the Oyster Sauce ... or the Mirin... you can make this without.
2 Boneless, Skinless, Chicken Breast... sliced.
Heat Oil in a wok or large skillet.... Add Chicken and Onions.
Stir all your condiments and set aside.
Keeping the heat on high cook for about 2 minutes.
Add the veggies and cook for about 2-3 minutes.
Remove the veggies... add some more oil.
Scramble the eggs with a dash of salt and add to hot wok
Add the rice.... cook for about 2 minutes.
Add the veggies.... and the condiments.
Toss for about 1-2 minutes
So good, easy, and quick to make (once you chop all the veggies)
Hubby likes to add extra hot sauce.