An easy tasty asian side dish! A great way to enjoy rice with vegetables and fried eggs too! Feel free to add in cooked chicken or shrimp if you’d like! Really good with my Honey Garlic Meatballs!
INGREDIENTS
1 cup Jasmine Rice
2 cups Water
Pinch of Salt
1 Carrot, diced
½ cup Frozen Peas
½ cup Frozen Corn
1-2 eggs, whisked up in a bowl
1-2 tbsp Oyster Sauce or Hoison Sauce
1-2 tbsp Rice Vinegar
1-2 tbsp Soy Sauce
3-4 Green Onions, chopped
OPTIONAL: Add cooked chicken or shrimp
INSTRCUTIONS
Begin by measuring out rice, water and a pinch of salt into a small sauce pan (be sure it has a tight lid!). Set pan on correct sized burner and turn up to a high heat. Once water starts to boil, give the rice mixture a stir and then toss in the cooked carrot on top of the rice. Then turn down the heat to low and place lid onto pan. Cook for about 15 minutes until no water remains. Remove from heat spoon out he cooked carrot set this aside. Then fluff the rice up, I use a rice paddle as it works wonderfully but a regular spoon works too! If you don't remember to cook the carrots, they can easily be cooked in the microwave in a bit of water until tender. Or to make things even simpler you can buy a frozen mix of carrots, peas and corn and simply 1 1/2 cups of that!
Next in a Wok or large frying pan heat oil of your choice and add in the cooked carrot, frozen peas and corn and cook for a few minutes until they just start to brown.
Now make a hole in the middle of the vegetables and pour in the whisked eggs, scramble the eggs and cook until just done, then mix through with all the vegetables.
Now that your egg is cooked you can add in the fluffed up rice! If you are adding in cooked chicken or shrimp now as well. Add in the oyster sauce or hoision sauce (whichever you prefer or can find! Both are good!), rice vinegar, soy sauce and mix it all together. Cooking for another 5 or so minutes until the rice is warm and starting to brown. Finally top with green onions and serve hot! Enjoy!
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