When you do the prep work ahead of time, this recipe has an incredible return on investment. What’s great about this recipe is it can be more or less modified to whatever ingredients are available. I wouldn’t skimp on the ginger or green onion, but otherwise modify away! Using leftovers from baby back ribs or steaks is probably the best meat ingredient; shrimp works too.
Adapted from foodnetwork.com
- 8 shiitake mushrooms, quartered
- 3 T peanut oil
- 3 lg eggs, lightly beaten with a couple T of whole milk added and a pinch of salt
- 4 scallions thinly sliced (could use more, wouldn’t use less)
- 1/4 c+ minced carrot
- 1 clove+ garlic, minced
- 1 t crushed red pepper, or to taste
- 1 t minced fresh ginger
- 2 T soy sauce, or to taste
- 1 t toasted sesame oil
- 3 c cooked long-grain rice (ideally prepared in vegetable stock or chicken stock for more flavor)
- 1 c cooked meat cut in 1/2-in. cubes, such as pork, beef, chicken or shrimp (left over baby back ribs is my family’s favorite)
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
Make sure you do the prep work ahead of time – this recipe cooks fast!
- Heat 1 T of the peanut oil in a lg non-stick skillet over medium-high heat until the oil is shimmering.
- Pour in the eggs so that it forms a large thin pancake (lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel (I don’t always do this, but the rationale is to remove any leftover oil that could otherwise burn at the high temperature) and heat the remaining peanut oil over high heat.
- Add the scallions and carrots and stir-fry for 1 1/2 minutes.
- Add the mushrooms, garlic, chile and ginger, stir-fry for 1 minute more.
- Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes.
- Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
updated Jan. 25, 2014