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Tamari or soy sauce, gluten-free
Sesame or wok oil
Mixed vegetables, frozen
Whisk egg with 1 teaspoon oil in a small dish then set aside.
Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot skillet and stir fry until cooked through. Remove to a plate then set aside.
Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
Add butter then, once melted, add cooked chicken and rice and then toss to combine. Drizzle in tamari, toss to combine, then serve.
How I make my rice: add 1 cup long grain white rice (I like Lundberg Farms) 1-3/4 cup water, a drizzle of extra virgin olive oil, and pinch of salt to a small saucepan. Bring to a simmer then place a lid on top and turn heat down to medium-low. The water should barely be bubbling. Cook for 10 minutes then remove pan from the heat and let sit with the lid on for 5 minutes. Fluff rice with a fork then spread out onto a plate to cool. Yields: 3 cups cooked rice.
Elaine Sanchez • 2021-05-24
Needed a little more soy sauce so it was all brown.
Lisa Schmidt • 2018-11-19
Lauren Mosteller • 2018-09-30
Add cauliflower rice and edamame
Christie Jefferies • 2018-08-22