Flavorful, simply delicious and super quick to make. Get creative adding leftover vegetables or just add a handful of sautéed shrimp.
Ingredients
butter, divided
·
3 tablespoons
large eggs, whisked
·
2
medium carrots peeled and diced
·
2
small yellow onion diced
·
1
frozen peas
·
1/2 cup
garlic, minced
·
3 cloves
Herbies Family Friendly Stir-Fry Seasoning
·
1 tablespoon
cooked and cooled jasmine rice
·
4 cups
green onions thinly sliced
·
3
soy sauce
·
4 tablespoons
oyster sauce
·
2 teaspoons
toasted sesame oil
·
1/2 teaspoon
Instructions
Heat 1⁄2 tablespoon butter in a large skillet over medium heat until it is 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 skillet until its melted.
Add carrots, onion, peas and garlic and season with a serious pinch of salt and pepper.
Cook for about 5 minutes or until the onion and carrots are soft.
Increase the 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 and stir to combine.
Continue sautéing for an additional 3 minutes stirring occasionally but letting the rice rest between stirs so it has time to brown.
Then add the eggs and stir in the rice, mixing until the eggs are small shreds throughout the vegetables and rice.
Remove from the heat and add sesame oil.
Jenny's Tip: -When a recipe directive says "divided," as in" "3 tablespoons butter, divided" it simply means the ingredient will be added to the recipe in parts and not in one single add.
Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.