You must be logged in to post a review.
Don’t toss that leftover white rice. Transform it into a classic takeout side dish for later in the week.
In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside. Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add egg and use a chopstick or fork to scramble. Transfer to a dish and set aside.
Heat remaining oil in pan over medium-high heat. Add onions, carrots and mushrooms and saute until golden, about 5 minutes.
Add peas to wok and stir-fry for 1 minute. Add rice and more oil if needed, and stir fry vigorously to break up any large clumps. Return scrambled egg to the pan.
Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and serve while hot.
I’ve found that almost everyone has their own way of making rice. In my rice cooking method, I first soak the rice, then drain it and then toast the rice along with spices until it’s fragrantly nutty. To accentuate the nutty flavor in this recipe, I add toasted sesame seeds and toasted coconut, which is a fun twist on a classic pot of rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!