Combo Fried Rice

• Produce

  • 2 tsp Garlic
  • 1/2 cup Peas, frozen
  • 1 1/2 cup Vegetables, assorted

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 cups White rice, cooked

• Oils & Vinegars

  • 4 tsp Oil

• Other

  • 2 cups Diced cooked protein of choice

Found on chefintheburbs.com

Description

Ingredients

• 4 cups cold, cooked white rice
• 3 tablespoons oyster sauce (not oyster flavored sauce)
• 2 tablespoons soy sauce
• 4 teaspoons oil - divided
• 2 eggs, beaten
• ½ c frozen peas, or peas & carrots
• 1 ½ c assorted vegetables, diced
• 2 cups diced cooked protein of choice
• 2 teaspoons minced garlic (about 2 cloves)
• Optional: slivered green onion (scallion)

Directions

• In a small bowl, mix oyster sauce and soy sauce.
• Heat 1 teaspoon oil in 12” nonstick sauté pan over medium high. Cook eggs, scrambling constantly so that the cooked eggs break up into small curds. Remove eggs to a large bowl.
• If vegetables are raw: Add 2 teaspoons oil to pan and cook peas and vegetables until cooked through. You may need to reduce heat to cook them through if they’re browning too quickly. Remove to bowl with eggs.
• If vegetables are already cooked, sauté with peas and any protein you’re using for just a couple minutes to heat through. Remove to bowl with eggs and veg.
• Add 1 teaspoon oil to pan, sauté garlic for 10 seconds and then add sauce and rice. Stir thoroughly to evenly cover rice with sauce and then let it sit for a moment to brown. Stir and let brown again. Add egg/veg/protein and stir all together.
• Serve topped with slivered green onion if using.