- 1 lb meat (chicken breast, flank steak, venison…)
- soy sauce, divided
- 1/2 yellow onion
- 3 whole carrots
- 2 C broccolini
- 3 garlic cloves, minced
- 1 egg
- 4 C cooked brown rice, precooked and chilled
- sesame oil
- olive oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp onion powder
1. Slice the protein of choice into thin strips, about 1/2 inch thick and 2-3 inches long. Mix together the garlic powder, ground ginger, and onion powder in a small dish. Sprinkle half the spice mixture over the sliced meat. Transfer the meat to a small bowl. Add 1/4 C soy sauce and toss with a fork to coat. Set the meat aside while you prepare the remaining ingredients, tossing with the fork occasionally.
2. Prepare the vegetables. Slice the onion in half from end to end. Lay flat on a cutting board, then slice thin strips from end to end. Rotate the strips and cut in half.
Peel the carrots and cut them into 2 inch segments. Slice into thin strips. (A julienne slicer makes quick work of this!).
Chop the stalks of the broccolini into 1/2 inch chunks. Leave the tops of the broccolini uncut unless there is a large piece you want to separate by hand.
Combine all the prepared vegetables in a bowl.
3. Gather remaining ingredients. Gather all the ingredients and place them near the stovetop where you will be cooking. The process goes quickly, so you don’t want to overcook on ingredient or scorch the pan because you have to look for something. You should have (in order of need) the olive oil and sesame oil, meat, vegetables, spice mixture, garlic, one egg (scrambled), and brown rice. You will also need a clean bowl to transfer the meat into once it’s browned.
4. Make the fried rice. The total cooking time is 10 to 15 minutes, broken up into short segments. The ingredients are cooked on medium to medium-high heat. This helps them to cook quickly and achieve a nice brown exterior. Use a timer if you have one.
- Heat a nonstick pan over medium-high heat for a few minutes until it is quite hot. Add the sliced meat to the pan, leaving the soy sauce and any other liquid in the bowl. It is important to not dump a lot of liquid into the pan because you want to quickly cook the meat without a boiling effect. Cook the meat over medium-high for two minutes until it is browned on all sides. The meat can overcook quickly at such a high heat so using a timer is helpful. (If you sliced your meat more thickly, or if you are using chicken, you may need to extend the cooking time for one to two minutes). Remove the meat to a clean bowl.
- Reheat the pan over medium-high heat for two minutes. Add 1 teaspoon olive oil and 1 tsp sesame oil to the pan. Dump the vegetables into the pan. Add another teaspoon of each olive oil and sesame oil on top of the vegetables. Sprinkle the remaining spice blend evenly across. Stir to mix. Cook over medium-high heat for 2 minutes. Stir. Then cover and cook for 2 more minutes. Uncover, add 1/4 C soy sauce and the minced garlic, stir, and then recover the pan and cook for 1 more minute. The vegetables should be browned and fork tender. Return to their original bowl.
- Reduce heat to medium. Add 1 teaspoon olive oil. Pour in scrambled egg and immediately cover the pan. Cook for 1 minute. Don’t stir the egg. Remove the egg to a cutting board to cool. When the egg is cool enough to handle, roll the egg in a tight log and slice thinly.
- With the heat still at medium, add another teaspoon each of olive oil and sesame oil. Dump the chilled rice into the pan and press down evenly across the bottom of the pan. Cook for 2 minutes. Stir.
6. Return the meat, vegetables, and egg to the pan. Stir to combine and reheat.
7. Serve with extra soy sauce if desired.