Ingredients

The following ingredients have 10 Servings
  • 2 eggs (whisked)
  • 3 teaspoons canola or grapeseed oil (divided)
  • 2 large carrots (diced)
  • 2 large celery stalks (diced)
  • 3 greens onions (thinly sliced, white & green sections separated)
  • 7 cups cooked Bob's Red Mill basmati brown rice (preferably day old)
  • 1/4 cup low-sodium soy sauce
  • 3 teaspoons sesame oil
  • 1 1/2 cup frozen green peas
  • 6 ounces Chinese bbq pork (diced)
  • salt and ground pepper (to taste)

Instruction

  • Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
  • Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of greens onions. Cook, stirring occasionally, until the vegetable start to soften, about 5 minutes. Transfer to a bowl.
  • Increase the heat to medium-high and add remaining 2 teaspoons of oil.
  • Add the rice and cook for 2 minutes. Stir in the sesame oil and soy sauce. Continue to cook the rice, stirring occasionally so the rice doesn’t burn, for about 7 minutes.
  • Add the green peas, barbecue pork and cooked carrots and celery. Cook for 1 minute.
  • Gently stir in the egg and green sections of green onion. Serve.