When I make this I generally use beef and chicken. You can opt to do either or both.
Cuisine
Chinese
Prep Time10minutes
Cook Time15minutes
Servings6-8
AuthorMarina
Ingredients
4cupsof pre-cooked rice. (Leftover rice from dinner the previous night always works best.)I like using aromatic rice. My preference is definitely Basmati rice. Rice should NOT be overcooked and mushy.
2cupsof raw chicken /beef / a mix of both-cut into small nuggets or strips
4eggs
1onion -thinly sliced
1bunch spring onion- cut fine
2cupsraw veggies- I used a mix of carrotsbeans, spinach and green bell peppers-chop fine/into small pieces
Pepper- 3 tbsps or morebased on taste preference.
Salt-to flavor and taste
Sesame seed oil- 2 to 3 tbsps
Instructions
In a large wok or pan, heat the oil for 1-2 minutes and then throw in the sliced onions.
Saute for 2-3 minutes and then add the chicken and/or beef nuggets.
Flavor the poultry and/or meat with 2 tbsps of pepper and salt.
Cook till done. (I like making sure I've cooked this through properly so leave it cooking for about 12-15 mins, on a medium flame.)
In a separate pan, scramble the 4 eggs and season with pepper + salt and set aside.
Once the chicken and beef is cooked through, throw in the veggies and spring onions. Add to this the remaining pepper and season this with salt.
Saute and cook this mix on a medium-high flame for 5 minutes. (The veggies need to be lightly cooked and crunchy. Don't cook them all the way through.)
Add in the scrambled egg and rice.
Gently mix all the contents in the wok well and set aside till hungry tummies at the dinner table are ready for a wholesome, Chinese meal.