Categories: Asian, Rice, Side Dish

Ingredients

• 3 tablespoons vegetable oil
• 2 large eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 garlic cloves, minced
• 4 cups cooked white rice, chilled
• 2 cups shredded cooked chicken (or thinly sliced cooked pork or beef)
• 3 tablespoons low sodium soy sauce
• 3 tablespoons oyster sauce
• 1 cup bean sprouts
• 5 scallions, sliced thin

Directions

1. Heat 1 ½ teaspoons oil in a large nonstick skillet over medium heat until shimmering.

2. Add in eggs; cook without stirring until just beginning to set, about 20 seconds.

3. Continue to cook eggs, stirring constantly, until eggs are cooked through but not browned, about 1 minute; transfer to a small bowl; set aside.

4. Add remaining 2 ½ tablespoons oil to skillet; return to high heat until just smoking.

5. Add in peas and garlic; cook until fragrant, about 30 seconds.

6. Add in rice, meat, soy sauce, and oyster sauce; cook, stirring constantly, until mixture is heated through, about 3 minutes. Stir in bean sprouts, scallions, and reserved cooked eggs; cook until heated through, about 1 minute.

7. Serve immediately.

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