Lunch! This is one of my favorites. Grab what's in the refrigerator and throw it in with some rice. Today it was mushrooms, peas, carrots, green onion and a scrambled egg. Little bit of soy sauce and the secret ingredient ... oyster sauce. Yum!
Teresa's Fried Rice
2 cups rice -- cooked1 handful frozen peas and carrots
1/2 cup canned sliced mushrooms2 large eggs
2 green onions -- sliced
1 teaspoon oyster sauce
1 teaspoon soy sauce1 tablespoon olive oil
Scramble eggs in a small skillet. Remove and set aside.
Heat oil in wok. I generally use olive oil but any kind will do. Add already-cooked rice and stir-fry for a moment until heated through. Add oyster sauce and soy sauce and stir until evenly distributed. Move rice to the sides and add mushrooms and vegetables. Stir-fry until cooked through. Stir veggie mixture into the rice. Add eggs and toss.
The great thing about this recipe is you can use whatever you have. Just add in any veggies or meats chopped into bite-sized pieces: chicken, pork, even bacon.