Ingredients
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce (low-sodium recommended)
- 2 tablespoons unsalted butter, divided
- 3 large eggs, lightly beaten
- 1 tablespoon canola oil
- 1 large bell pepper (red, yellow, or orange), diced
- 1 bag (12 ounces) frozen peas and carrots, thawed
- 1 cup frozen shelled edamame (optional)
- 2 cloves garlic, minced
- 2 1/2 cups COLD cooked brown rice
- 1/2 cup chopped green onions
- Red pepper flakes or hot sauce (optional)
Instructions
1. Make the Sauce:
Stir together the oyster sauce and soy sauce in a small bowl. Set aside.
2. Cook the Eggs:
Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Add the eggs and cook without stirring until they just start to set (about 20 seconds). Scramble and break the eggs into small pieces with a spatula. Cook for 1 minute more or until just cooked through. Transfer the eggs to a bowl and set aside.
3. Stir-Fry the Peppers:
Increase heat to high and add the canola oil. Add the bell pepper and cook until crisp-tender (about 4 minutes).
4. Add Veggies and Garlic:
Add the remaining butter, peas and carrots, and edamame. Cook for 30 seconds, then stir in the garlic. Cook for another 30 seconds, being careful not to burn the garlic.
5. Finish:
Add the rice and the oyster sauce mixture. Stir constantly for 3 minutes, breaking up any rice clumps. Add the reserved eggs and green onions. Cook for 1 minute more or until heated through.
6. Serve:
Enjoy immediately with a sprinkle of red pepper flakes or hot sauce and additional soy sauce if desired.
Tips
- Use COLD rice for best results.
- Keep the pan HOT for crispy rice.
- Don’t overcook the eggs.
- Chop the vegetables small for even cooking.
- Add extra protein with edamame or tofu.
- Customize with your favorite vegetables, such as broccoli, corn, or green beans.
