Over the weekend I made this quick recipe. I paired this with boneless chicken thighs marinated in store-bought huli-huli sauce. There was enough sauce leftover that I marinated shrimp the next day and paired it with the remaining rice.
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, minced
- 1 1-inch piece fresh ginger, grated*
- 3 eggs
- 4 cups rice (cooked, cooled, and separated)**
- 1 cup frozen corn
- 1–2 cups frozen peas
- 1/2 tablespoon rice vinegar
- 2–3 tablespoons soy sauce
- fresh chives, fresh basil, baby spinach, any other add ins you want!
- Heat one tablespoon oil in a large pan over medium heat.
- Add the garlic cloves and ginger and stir fry for one minute.
- Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
- Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice.
- Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins.
- You can use powdered ginger if in a pinch (1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger).
- I add a tablespoon or two of hoisin sauce for extra flavor.
- For the version last week, I used a frozen vegetable mix of green beans, corn, peas, and carrots, frozen broccoli, and leftover shelled edamame.
- I’ve not tried this recipe, but if you’re interested in huli-huli sauce, this would be worth trying! https://cooking.nytimes.com/recipes/1020347-huli-huli-chicken