We dearly miss Chinese takeout, our favorite Chinese restaurant, heck even Chinese buffet sounds good lately. But I am kind of lazy and all the chopping for stirfry and fried rice is too much. So I just combined them. And yes, it was genius.
1 C. White rice, cooked and fully cooled
2-4 T. Toasted sesame oil or canola oil, divided
1-2 small yellow onions, chopped or sliced thin
6-8 mushrooms, sliced
2 tsp. minced garlic
1 bell pepper, chopped (if desired)
1 1/2 C. Roasted chicken or pork (I use a combination of both)
3 eggs
1/4 C. teriyaki
Soy sauce
Hoisin sauce
In a large skillet or saute pan over medium heat, add 1 T. oil, onions, and bell pepper.
Cook, stirring often, until veggies are tender. Add garlic, cook until fragrant. Remove veggies from pan, add 1 T. oil and mushrooms. Cook over medium high heat, stirring every 2-3 minutes (to let mushrooms brown). Season
to taste with salt and pepper.
Add meat and veggies, toss together and cook 1-2 minutes. Push meat and veggies to one side of the pan, add 1 T. oil to the other side and add eggs. Scramble in the pan, stirring often until egg starts to set.
Add in rice and cook 3-5 minutes, breaking up clumps. Drizzle in teriyaki, soy, and hoisin to taste, cook 3-5 minutes longer, until everything is fully heated through.
Serve with scallions on top if desired.
Yields: 4-6 side dishes or 2-3 dinners
Great add-ons:
Minced ginger (add with garlic)
Caramelized onions in place of chopped onions
Shredded carrots (add with meat and veggies)
Baby shrimp (add after cooking the egg)
Be creative with meat, smoked sausage, ham, and turkey all work well.
