The key to making this recipe taste authentic is the sesame oil. This is a necessary ingredient, so keep some on hand in the refrigerator. It’s used for flavoring dishes, more than it’s used for cooking.
White rice works great in this recipe, but Jasmine rice works even better because it less sticky than traditional white rice. This recipe will serve 3-4 as a side dish.
Ingredients:
- 2 Cups cooked white rice. It’s best if the rice is cooked the day before and kept in the refrigerator, but it can be done with fresh cooked rice.
- 1 Tablespoons sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon vegetable oil
- 3 Tablespoons (or more) low sodium soy sauce
- 1/2 Onion, minced
- 1 Small carrot, shredded with a large cheese grader
- 1/2 Cup frozen peas
- 2 Eggs, beaten
Directions:
In a large skillet or wok, heat vegetable oil. Add onions and carrots and cook until they are tender, about 3 minutes, do not brown. Push the onion and carrot mixture to one side of the pan and add the beaten eggs. Scramble with a rubber spatula. Once it’s cooked, break it into small pieces and mix the eggs and vegetables in the pan.
Add the rice to the pan. Then add the soy, sesame oil, oyster sauce and peas. Toss for a couple minutes until warm through. Great with any Chinese dish.
Revised September 2021
