Ingredients: |
Ingredients: 1 (6 Oz) boneless pork loin chop, cut into ½ inch pieces (can substitue 2 boneless skinless chicken breast or leave out for vegetarian rice)
¼ C finely chopped carrot
¼ C finely cut zucchini
¼ C finely chopped sweet onion
3 large eggs
1 tsp salt
Pepper to taste
2 Tbsp oil for stir-frying, or as needed
4 C cold/colled steamed rice
2 cloves garlic, minced
1 - 2 Tbsp light soy sauce or oyster sauce, as desired
2 tspn sesame oil
Toasted sesame seeds for sprinkling
Butter
(I usually make this in a much larger portion, using 2 large carrots, 1 large zucchini, 1 large squash, 1 sweet onion, 1 small carton of mushrooms and about 12-16 cups of rice. For the soy sauce, sesame oil and butter I end up measuring with my heart instead of cups)º©
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Directions: |
Directions:1) Wash and finely chop the green onion, carrots and zucchini.
2) Lightly beat the eggs with the salt and pepper.
3) In a large skillet, sauté the pork in butter until pork is no longer pink. Remove from skillet and set aside.
4) In same skillet, sauté the carrots and zucchini in butter. Then move to the side of the pan and cook and stir egg over medium heat until completely set.
5) When eggs are done, mix in the onions and garlic (add more cutter if needed). Cook until ontion clear and garlic aromatic.
6) Remove the eggs and clean out the pan.Add 2 tablespoons oil and add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart.
7) When the rice is heated through stir in the soy sauce or oyster sauce as desired, the scrambled egg veggie mix and pork ; mix and heat thoroughly.
8) Add in the seasme oil and mix well. Adjust seasonings to taste.
9) Stir in the green onion and remove from heat. Serve hot topped with roasted sesame seed. |
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