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coraaI make no claims to authenticity for this recipe. I just like it.
It's both vegetarian and meat friendly, and, AFAIK, is also gluten-free friendly, as long as you use a gluten-free soy sauce. I think it's also kosher-friendly (but not vegan).
Serves 4, scales up or down beautifully.
* - For kosher or vegetarian, try 1 tsp cider vinegar, 1 tsp prepared mustard of your choice, 1 tsp tomato paste, and 1/2 tsp each brown sugar and soy sauce. A half-tablespoon of cider or rice wine vinegar and a half-tablespoon of shiro/white/"sweet" miso would also do very nicely.
Prepare the rice according to package (or rice cooker) directions. Let cool to room temperature. (This can be done as far in advance as you want, if you refrigerate the rice. If you have leftover rice from something else, all the better.)
If you are using a meat (beef, pork or chicken), thinly slice it. If you're using tofu, dice it. Finely dice the bell pepper.
Whisk together 2 tbsp soy sauce, the sesame oil, and (if you're using it) the sake. Add the protein and the bell pepper and toss to coat. Set aside.
Mince the onion. Dice the carrots into 1/4-inch dice. (I usually split the carrots, then split the carrot halves, then slice.) Thinly slice the celery.
If you're using the bacon, finely mince it and add it to a wok or heavy skillet over medium-high heat. Cook until bacon is crispy, then use a slotted spoon or fork to lift out the bacon, leaving the bacon fat in the pan.
If you're going vegetarian, heat the 1/2 tbsp vegetable oil in a wok or heavy skillet.
Either way, add the minced onion, diced carrot, and sliced celery to the hot fat. Cook over high heat, stirring frequently, for 5 minutes, until the onion has begun to wilt and become transparent. Slosh in another tablespoon of soy sauce, then turn the heat to low and cook another 10 minutes without stirring.
In a small bowl, stir the eggs with a fork to break them up. Add to the pan. Raise heat to medium and cook, stirring occasionally, until the eggs are cooked and coat the vegetables.
Spoon the vegetable-egg mixture out of the pan and reserve in a small bowl. Wipe the pan clean.
Heat 1 tbsp vegetable oil in the pan over medium-high heat. Add the protein and bell pepper (with marinade) and cook, stirring constantly, until cooked through, 2-5 minutes.
In a small bowl, whisk together remaining 1 tbsp soy sauce and 2 tbsp oyster sauce.
Mince the reserved, cooked bacon.
To the hot pan (which should still contain the protein and bell pepper), add the cooked, cooled rice. Fold in the vegetable-egg mixture, the cooked bacon (if using), and the frozen peas, and stir until well combined. Cook 2 minutes without stirring.
Add the soy sauce-oyster sauce mixture. Stir well. Cook another 2 minutes without stirring.
Stir well. Cook another 2 minutes without stirring.
Taste. Adjust seasonings. If it's not hot enough, cook a little more.
Enjoy.
It's both vegetarian and meat friendly, and, AFAIK, is also gluten-free friendly, as long as you use a gluten-free soy sauce. I think it's also kosher-friendly (but not vegan).
Serves 4, scales up or down beautifully.
- 2 cups rice, uncooked (or 4 cups cooked rice, if you have leftovers)
- A protein: 1/4 lb beef OR pork OR chicken OR tofu
- 1/2 red, orange or yellow bell pepper
- 4 tbsp soy sauce (divided)
- 1 tbsp sesame oil
- 1 tbsp sake (optional)
- 1/2 large onion
- 2 medium carrots
- 2 celery stalks
- 2 slices bacon OR 1/2 tbsp vegetable oil
- 2 eggs
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce*
- 1 cup frozen peas
* - For kosher or vegetarian, try 1 tsp cider vinegar, 1 tsp prepared mustard of your choice, 1 tsp tomato paste, and 1/2 tsp each brown sugar and soy sauce. A half-tablespoon of cider or rice wine vinegar and a half-tablespoon of shiro/white/"sweet" miso would also do very nicely.
Prepare the rice according to package (or rice cooker) directions. Let cool to room temperature. (This can be done as far in advance as you want, if you refrigerate the rice. If you have leftover rice from something else, all the better.)
If you are using a meat (beef, pork or chicken), thinly slice it. If you're using tofu, dice it. Finely dice the bell pepper.
Whisk together 2 tbsp soy sauce, the sesame oil, and (if you're using it) the sake. Add the protein and the bell pepper and toss to coat. Set aside.
Mince the onion. Dice the carrots into 1/4-inch dice. (I usually split the carrots, then split the carrot halves, then slice.) Thinly slice the celery.
If you're using the bacon, finely mince it and add it to a wok or heavy skillet over medium-high heat. Cook until bacon is crispy, then use a slotted spoon or fork to lift out the bacon, leaving the bacon fat in the pan.
If you're going vegetarian, heat the 1/2 tbsp vegetable oil in a wok or heavy skillet.
Either way, add the minced onion, diced carrot, and sliced celery to the hot fat. Cook over high heat, stirring frequently, for 5 minutes, until the onion has begun to wilt and become transparent. Slosh in another tablespoon of soy sauce, then turn the heat to low and cook another 10 minutes without stirring.
In a small bowl, stir the eggs with a fork to break them up. Add to the pan. Raise heat to medium and cook, stirring occasionally, until the eggs are cooked and coat the vegetables.
Spoon the vegetable-egg mixture out of the pan and reserve in a small bowl. Wipe the pan clean.
Heat 1 tbsp vegetable oil in the pan over medium-high heat. Add the protein and bell pepper (with marinade) and cook, stirring constantly, until cooked through, 2-5 minutes.
In a small bowl, whisk together remaining 1 tbsp soy sauce and 2 tbsp oyster sauce.
Mince the reserved, cooked bacon.
To the hot pan (which should still contain the protein and bell pepper), add the cooked, cooled rice. Fold in the vegetable-egg mixture, the cooked bacon (if using), and the frozen peas, and stir until well combined. Cook 2 minutes without stirring.
Add the soy sauce-oyster sauce mixture. Stir well. Cook another 2 minutes without stirring.
Stir well. Cook another 2 minutes without stirring.
Taste. Adjust seasonings. If it's not hot enough, cook a little more.
Enjoy.