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|
- chop scallions, basil
- dice tomato, red onion, meat
- shred cabbage
- 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.