Serves 4 as main dish or 8 as side dish
| 2 c | medium- or short-grain white rice, washed and drained | 4 | scallions, finely chopped |
| 2 c | chicken broth | 1 c | diced, seeded tomato (1 large) |
| 5 T | corn or olive oil | 2 tsp | coarse or kosher salt |
| 4 | large eggs, lightly beaten | freshly ground black pepper | |
| ½ c | diced red onion | ½ c | chopped fresh basil |
| 1 c | diced chicken, Canadian bacon, pork, or shrimp | ½ | napa cabbage, shredded |
| ¼ c | frozen peas | ½ c | mung bean sprouts |
| ¾ c | frozen corn |
Prep
- chop scallions, basil
- dice tomato, red onion, meat
- shred cabbage
Cook
- Cook the rice in the chicken broth. Set aside.
- Heat 4 tablespoons of the oil over medium heat in a large nonstick skillet until hot.
- Add the eggs and cook until lightly set. Stir with chopsticks or a wooden spoon to break the egg into tiny pieces. Continue to cook, stirring, until the eggs are lightly browned and their aroma is released, 4 to 5 minutes. Remove to a small bowl and set aside.
- Heat the remaining 1 tablespoon oil in the same skillet, add the onion and cook over high heat until soft and lightly golden, about 2 minutes.
- Add the meat or shrimp, peas, corn and scallions and stir-fry until heated through, about 3 minutes.
- Add the tomato and bean sprouts and sprinkle with the salt. Stir into the cooked rice with the egg, breaking up any lumps. Mix well and heat through, 1 to 2 minutes.
- Season to taste with the pepper and stir in the basil.
