Ever had a cold and you started thinking about foods that will help clear your sinuses up? I feel like I do that a lot, especially heading into colder months of the year. Well here’s one recipe I like to make that does the trick, and it’s delicious!
To keep this simple, I used canned peas and carrots. But let’s say you don’t do canned veggies in your home, or you just so happen to have raw peas and raw carrots that you need to use up.
You can add raw peas and diced raw carrots to the rice as it boils. This method will soften those raw veggies up nice and good for the stir fry. Remember this is a stir fry, the ingredients are going to get combined either way.
This recipe will make 4 side servings, or 2 dinner bowls. You don’t have to use a wok, I just find it easier to stir fry in a wok even if my skills are lacking. If you don’t have a wok you most certainly can cook this in a skillet!
Ingredients:
- 1 Cup Long Grain White Rice (I used Basmati)
- 1 Tablespoon Cooking Oil (thinner the better)
- 1/4 Cup Diced Ham or Pork Belly
- 1/4 Cup Canned Peas and Carrots
- 1/8 Cup Finely Chopped Shallot
- 1/8 Cup Chopped Green Onion
- 1 teaspoon Freshly Ground Salt
- 1 teaspoon Freshly Ground Pepper
- 1 Tablespoon Oyster Sauce
- 1.5 Tablespoons Soy Sauce
- 1 teaspoon Chili Garlic Sauce
Directions:
- Boil 1 Cup of uncooked long grain white rice per package instructions.
- Bring a wok up to medium heat, then add cooking oil, diced pork, and chopped shallot. Cook for about 2 minutes, stirring occasionally.
- Add peas and carrots, as well as green onion, salt, and pepper and continue to stir occasionally and cook for an additional 2 minutes.
- Add egg to wok. Break the yolk with ladle and partially scramble using a scoop and stir technique, eventually combining with all other ingredients. Do not over cook on this step, 30 seconds is just right.
- Add 1 Cup of your cooked rice and break apart with the back of ladle, spreading its surface area across the wok. You need to do this because if you leave the rice in a heap then add your sauces over a large clump of rice the rice will absorb the liquids before they can touch the wok. We want to fry the rice, and to help do that we need the sauces to simmer from the surface of the wok up through the ingredients.
- Add your oyster sauce, soy sauce, and chili garlic sauce then stir in. Use ladle techniques to mix; scoop and stir at first, then push and pull repeatedly for about 2 minutes.
- Flip rice two or three times before plating. Using the wok you should be able to push downward and forward, then rotate your arm up and towards yourself in one smooth, quick motion. This will group all ingredients together into one large pile, easy to serve into bowls.
Enjoy!
Traver Recipes 