This is the perfect dish for a quick and easy dinner on its own, or you can always whip up some copycat Panda Express Honey Garlic Chicken, or even some Kung Pao Chicken, to add on top for an even more filling dinner if you have the time and energy! Either way, it's delicious! Enjoy!
INGREDIENTS
3 tablespoons butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1 cup frozen mixed vegetable medley
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer basmati rice but you can do whatever you prefer)
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoons toasted sesame oil
INSTRUCTIONS
Heat 1/2 tablespoon of butter in a large saute pan, or a wok if you have one, over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, mixed vegetables and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Enjoy!
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