Ingredients
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2 cups instant brown rice, uncooked
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1 3/4 cups water
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2 tablespoons soy sauce
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2 tablespoons oyster sauce
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1/2 teaspoon sesame oil
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2 tablespoons canola oil or 2 tablespoons peanut oil
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1 cup chicken or 1 cup shrimp, cooked and diced
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1/2 cup baby carrots, thinly sliced
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1/2 cup frozen sweet peas
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4 green onions, sliced
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3 eggs, lightly beaten
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1 chicken bouillon cube
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1 beef bouillon cube
Instructions
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.