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Asian/Hawaiin | |
| 1/4 cup vegetable oil 1 small yellow onion, finely chopped 4 cups cooked rice* 2 large eggs 1 1/2 cups bite-size pieces cooked meat or fish 2 cups packed baby spinach, 1 cup cooked small broccoli florets, or 1/2 cup frozen peas, thawed Leaves from 2 sprigs of thyme 3 tablespoons oyster sauce, plus extra, if needed | |
| In a wok or large skillet, heat the oil over high heat until it shimmers. Add the onions and cook, stirring often, until they start to brown but are still crisp, about 1 minute. Add the rice and heat through, breaking up any chunks and mixing the grains with the oil and onions, about 2 minutes. Crack the eggs onto the rice and cook until almost set, stirring to break up the yolks and coat the rice, about 1 minute. Add the meat or fish and vegetables and heat through, stirring often, about 2 minutes. Add the thyme and oyster sauce and cook for about 1 minute more, stirring often. Check the seasonings, adding salt or more oyster sauce if needed, then serve hot. | |
Unrated | |
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