Time: 10 minutes, plus time for pre-cooking rice
Serves: 2, with leftovers
Ingredients
- 3 cups of cooked brown rice (note that brown rice takes about 45 minutes to cook so be sure you give yourself enough time to do this)
- 2 TBSP peanut oil or vegetable oil
- 2 eggs
- 1 carrot
- 2 cloves garlic
- 1/2 inch of peeled fresh ginger (see this recipe for more info on ginger)
- 3-4 green onions (or you can use chopped yellow onions)
- handful of frozen peas
- 2 TBSP or so of soy sauce
- 1 tsp or so of Sesame oil
- Peel out the outer skin of your carrot (using a potato peeler) and chop it up finely.
- Slice your green onions or chop your regular onions.
- Peel and chop your garlic cloves.
- Set aside your rice, eggs, peeled ginger and Sesame oil.
- Set a large skillet or wok over high heat for a couple of minutes.
- Add your 2 TBSP of peanut oil and swirl around the pan to coat. Let the oil heat for a couple of minutes.
- Crack your eggs directly into the pan and use a wooden spoon to scramble them as they cook.
- Add your carrots and garlic and grate about 1/2 an inch of the ginger into the pan with a small grater. If you're using a regular chopped onion, add it here too. The green onions can wait until the end. Cook for a couple of minutes, stirring with your wooden spoon.
- Add your rice and top with the 2 TBSP of soy sauce and 1 tsp of Sesame oil.
- Add your frozen peas and cook it all together for 5 minutes or so until the rice gets a little browned and crisp.
- Top with green onions just before serving. Serve with extra soy sauce and Sriacha.
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