Source: Me, melding together a variety of recipes from the internet
- 2 c. cooked brown rice
- 4 oz cooked chicken, diced
- 4 oz cooked pork, diced (you can use all chicken, if you like)
- 1 egg
- 1/2 c. egg whites
- 1 tbsp sesame oil
- 1 small onion, finely chopped
- 1/2 red pepper, finely chopped
- 1/2 green pepper, finely chopped
- 1 small/medium carrot, finely chopped
- 1 c. mushrooms, finely chopped
- 1 c. frozen peas
- 2 tbsp soy sauce (or to taste)
- Garnish: Chopped green onion, sweet chili sauce or plain :)
- I used leftover chicken and pork that I had at home already. If you don't have leftover's, grab a rotisserie chicken and use 8 oz off of that. You can use any combination of chicken or pork.
- Cook the brown rice. You can complete most of the steps with the vegetables while the rice is cooking.
- In a large skillet, heat the sesame oil. Add the veggies (except the peas) and sautée until they are soft.
- Beat the egg and egg whites together. Move the veggies to the side of the skillet and scramble the egg and egg white.
- Add the peas and meat. Mix everything together, cook until the peas and meat are heated.
- Add the brown rice and soy sauce. Mix everything together and sautée until all of the rice is covered in soy sauce and heated through.
- Serve, garnished with green onion. I topped mine with some Taste of Thai sweet chili sauce too!
This was so simple and a great way to use up some leftovers! It tasted just as good, if not better, then the restaurant version. I really think the key to getting the right flavour is the sesame oil! The portion size for a meal is very large, or you can have a smaller portion and enjoy it as a side.