Ingredients
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350g Long Grain Ricecooked
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150g Chickencooked, cut into small cubes
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2 Eggs
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3-4 Mushrooms
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1 Onionchopped
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3 Garlic Clovesminced
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4 Green Onionssliced
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3 tablespoons Olive Oil
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75 g Frozen Peasdefrosted
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75 g Carrotchopped
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4 tablespoons Soy Sauce
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1 teaspoon Sesame Oil
Directions
Steps
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1
Done
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Heat a large skillet over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate. |
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2
Done
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Clean the skillet with a paper towel and add the rest of the olive oil and warm over medium high heat. Add the chopped mushrooms, garlic, and fresh ginger, stir-fry for 1 minute. Add the gluten free soy sauce, sesame oil, and the cooked and cooled rice and stir-fry for 2 to 3 more minutes. |
|
3
Done
|
Add the cooked chicken, defrosted green peas and carrots, green onions, and chopped cooked egg, and cook for 2-3 minutes until warmed all the way through. Serve immediately, with more soy sauce to taste. |
