COOK TIME: 10 minutes
INGREDIENTS
- 2 tablespoons butter, divided
- 3 eggs, whisked (organic)
- 2 medium carrots, small dice (organic)
- 1 small onion, small dice (organic)
- 3 cloves garlic, minced (organic)
- 1 cup frozen peas, thawed (organic)
- 4 cups cooked and chilled rice (optional),(I don’t always have time to wait for the rice to get cold) (use white or brown rice) (organic)
- 3 tablespoons low sodium soy sauce (organic)
- 1 teaspoon sesame oil (organic)
- 1 teaspoon Hoisin sauce
- sliced green onions (organic)
INSTRUCTIONS
- Heat 1 tablespoon of butter into a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan.
- Add carrots, onion and green onions to the pan and cook until tender, 3-4 minutes.
- Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, Hoisin sauce and sesame oil. Cook for 1-2 minutes to heat through.
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