Ingredients
- 1 lb meat (sausage, pork, chicken, beef) (455 g)
- 4 cups cooked rice (day-old or refrigerated works best)
- 3 eggs , beaten
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 onion, diced
- 3 cloves garlic, minced
- 3 green onions, sliced (white and green parts separated)
- 3 Tbsp. soy sauce
- 1 Tbsp. oyster sauce (or substitute: 1 Tbsp. hoisin sauce, or 2
- tsp. soy sauce + 1 tsp. brown sugar)
- 2 tsp. sesame oil (or substitute: 2 tsp. vegetable oil + 1/4 tsp. (9 g)
- toasted sesame seeds)
- 2 Tbsp. vegetable oil (27 g)
- 1/2 tsp. black pepper
- 1/4 tsp. white pepper (optional)
Instructions
- Heat a large wok or skillet over medium-high heat. Add meat and cook, breaking up if using ground meat, until browned and cooked through (about 5-8 minutes). Remove meat and set aside. Wipe out any excess grease, leaving about 1 tbsp.
- In the same pan, add 1 tbsp oil. Add diced onion, diced carrot, and white parts of green onions. Sauté for 3-4 minutes until carrot is tender and onion is softened. Add garlic and cook 30 seconds until fragrant.
- Add remaining 1 tbsp oil and increase heat to high. Add the rice, breaking up any clumps. Stir-fry for 3-4 minutes, pressing rice against the pan to get some crispy bits.
- Return cooked meat to the pan. Add soy sauce, oyster sauce, sesame oil, black pepper, and white pepper. Toss everything together for 1-2 minutes until heated through.
- Push everything to the sides of the pan, creating a well in the center. Pour beaten eggs into the center and scramble until starting to set, then mix into the rice.
- Add frozen peas and corn. Stir-fry for 1-2 minutes until just heated through and thawed.
- Remove from heat. Stir in green parts of green onions. Taste and adjust seasoning with more soy sauce if needed.
Notes
Rice prep: Day-old refrigerated rice works best because it's drier and won't get mushy. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry out.
Meat options: Works great with sausage, ground pork, ground chicken, ground beef, diced cooked chicken, diced ham, or Chinese BBQ pork. For raw ground meat, cook until no pink remains. For pre-cooked meat, just heat through.
Fresh carrot tip: Dice small (¼-inch cubes) so it cooks in the same time as the onion. If you prefer softer carrots, add them 1 minute before the onion.
Oyster sauce substitute: Use hoisin sauce for a sweeter profile, or mix soy sauce with brown sugar for umami depth without the seafood flavor.
Sesame oil substitute: Use regular vegetable oil and add toasted sesame seeds at the end for similar nutty flavor without buying a whole bottle of sesame oil.
Add-ins: Try adding diced bell peppers, mushrooms, cauliflower, broccoli, cabbage, or any vegetable you like. Add ginger with the garlic for extra zing.
Leftovers keep refrigerated for 3-4 days. Reheat in a hot skillet for best texture.
Nutrition
Serving Size: 1 of 4 servings
Basis: Per serving
Calories: 485kcal, Total Fat: 24g, Saturated Fat: 7.00g, Cholesterol: 185.00mg, Sodium: 950mg, Carbohydrates: 45g, Fiber: 3g, Protein: 30g, Iron: 3.00mg