This is a clean-out-the fridge recipe. Add any vegetables, or adapt with any protein you might have. Bacon fried rice is delicious, and so is a little leftover steak diced up. We also love shelled edamame for an additional punch of nutrition. Heats up great for lunch the next day. Hot, on a spinach salad, drizzled with an Asian dressing is a fabulous lunch!
Shopping List
- 1# Chicken or Shrimp, cut into bite size pieces
- 2 pouches ready-rice, or 1 ½ C. Cooked rice (sticky, or short-grain is ideal)
- The Butcher’s Wife uses half rice half riced cauliflower - sneak those vegetables in!
- ½ C. Grated or Shredded Carrot
- ½ C. Frozen peas
- 4 Green Onions, sliced on the bias
- 2 cloves garlic or 1 t. Garlic powder
- 5 eggs, beaten well
- Canola or Olive Oil
- Salt and Pepper
- Soy Sauce
- Ground Ginger (optional)
Cooking Instructions
Make the egg pancake. Heat a 12in nonstick skillet with 1 t. Oil over medium heat. Pour beaten eggs and let sit. As they cook, use a rubber spatula to move just a little to keep uncooked eggs running in between cooked or around the edge - cook on no higher than medium heat until cooked through to the top, or take your chances and flip!
Slide egg pancake onto a board. Let sit. In the same pan, heat 1 T. oil. Add the chicken or shrimp, and cook undisturbed for two minutes or until starting to brown. Stir and add green onions, carrots, garlic or garlic powder, salt and pepper to taste (about ½ t. Each should be about right), and 1 t. Ground ginger (bonus points for fresh grated ginger if you like that!) and cook just until shrimp is opaque, or until chicken no longer shows pink. Remove to a bowl.
Heat another teaspoon of oil in the same pan over med-high heat. Place rice in pan, hear that sizzle? That’s what you’re looking for. Press rice evenly with a large spatula to create lots of surface contact. Let sizzle, undisturbed, for about 4 minutes or until when you scrape a little up there is some good caramelization underneath. Flip like a pancake in several sections.
Dice egg pancake into bite size squares (this makes the dish look pretty darn authentic!) and add to pan. Sprinkle frozen peas on top. Cover, and cook 3 minutes more.
Stir, but not too much, and add the following to taste: Soy sauce (the Butcher’s Wife stirs a little brown sugar into hers, shhhh!) , a drizzle of sesame oil, and sesame seeds. Black ones look especially nice.
Ingredients
Directions
Make the egg pancake. Heat a 12in nonstick skillet with 1 t. Oil over medium heat. Pour beaten eggs and let sit. As they cook, use a rubber spatula to move just a little to keep uncooked eggs running in between cooked or around the edge - cook on no higher than medium heat until cooked through to the top, or take your chances and flip!
Slide egg pancake onto a board. Let sit. In the same pan, heat 1 T. oil. Add the chicken or shrimp, and cook undisturbed for two minutes or until starting to brown. Stir and add green onions, carrots, garlic or garlic powder, salt and pepper to taste (about ½ t. Each should be about right), and 1 t. Ground ginger (bonus points for fresh grated ginger if you like that!) and cook just until shrimp is opaque, or until chicken no longer shows pink. Remove to a bowl.
Heat another teaspoon of oil in the same pan over med-high heat. Place rice in pan, hear that sizzle? That’s what you’re looking for. Press rice evenly with a large spatula to create lots of surface contact. Let sizzle, undisturbed, for about 4 minutes or until when you scrape a little up there is some good caramelization underneath. Flip like a pancake in several sections.
Dice egg pancake into bite size squares (this makes the dish look pretty darn authentic!) and add to pan. Sprinkle frozen peas on top. Cover, and cook 3 minutes more.
Stir, but not too much, and add the following to taste: Soy sauce (the Butcher’s Wife stirs a little brown sugar into hers, shhhh!) , a drizzle of sesame oil, and sesame seeds. Black ones look especially nice.