This keeps getting better each time I make it. I tend to fudge the recipe a little. (Using peanut oil in place of sesame oil because that is what I have on hand. Using whatever mixed frozen veggies I have available, adding chopped onion to the mix when it's boiling. Using Teriyaki sauce in place of soy sauce when I was out of it, and using both when I got more soy sauce.) I have found that this is a very flexible recipe. The generic premise that seems to work for it is to cook some white rice. Then when that is almost ready, put frozen (and other desired) veggies in boiling water to get tender. Heat the skillet/wok and toss the veggies in. Then add the other ingredients as per recipe- egg, rice, seasoning sauce. I find that the end result tastes good both fresh out of the pan, and also as leftovers-either hot or cold. This seems to be a great easy, adaptable recipe to make as a side dish or entree. (I haven't tried this, but I imagine that bite-sized seasoned meat or tofu could be added to the recipe to make it more of a complete dinner as opposed to a side dish.)
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