You'll need:
1 carton leftover steamed rice (cold)
2 tbsp. vegetable oil
1 bag frozen vegetables (I used peas and carrots)
1 can water chestnuts, sliced
3 eggs
1/2 cup soy sauce
Black pepper, to taste
Salt, to taste
Heat vegetable oil in a large pan. Once the oil is warm, add the frozen vegetables, stirring until thawed. Add water chestnuts and stir-fry for 1–2 minutes.
Meanwhile, crack your eggs into a small bowl and whisk them with a fork, folding in air. This makes for nice and fluffy scrambled eggs. Add salt and pepper to the raw eggs.
Scoot your veggies over to one half of the pan, making sure the other, empty half is still well-oiled. Pour eggs into the empty half and proceed to scramble. After the eggs are cooked, the veggies and eggs can be mixed, but keep them separated until the risk of salmonella has passed.
Add rice and soy sauce to the mixture, stirring well. Cook for two to three more minutes, stirring constantly.
Delicious! It looks even nicer when you put it in a bowl:
Protein, vegetables, and carbs: This is a pretty good all-in-one meal, which is not typically something I'm talented at making. Plus, Rizi Bizi loves her some scrambled eggs (I put some aside before I added the soy sauce, don't worry), so everyone's happy.
The epitome of a happy, spoiled, well-fed feline sous chef.
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