Sauce:

• 3 Tablespoons soy sauce
• 2 Tablespoons water
• 2 Tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper

Other Ingredients:

• 2 Tablespoons canola or vegetable oil
• 1-2 cups cooked meat (chicken, shrimp, pork, beef, or combination)
• 3 large eggs, beaten but not frothy
• 2 cups green onion tops cut into ¼-inch pieces
• 1 Tablespoon minced peeled fresh ginger
• 4 cups chilled, cooked white rice
• 1-1/2 cups frozen green peas, thawed to room temperature

 

Combine the sauce ingredients in a small bowl and set aside. Heat the canola or vegetable oil in a large nonstick skillet or wok over medium heat.  When oil has several bubbles rising to top, add eggs and stir-fry 30 seconds (soft-scrambled stage).  Stir in green onions and ginger and stir-fry all together 1 minute.  Stir in sauce next and immediately add meat, rice and  peas.  Cook 3 minutes more or until thoroughly combined and heated through.

 

If using as entrée (1-1/3 cups per serving), serves 6

 

Carlyn Foshee Chatfield