Great base recipe. Started with 2 T. canola oil and 2 T. sesame oil, 1 clove garlic..heated up, added 1/3 c. chopped pepper, then about the same chopped cabbage, then added in chopped chicken about 1/2 cup, 5 diced mushrooms, 3 green onions sliced thin and 1 shredded carrot and 3/4 c. frozen peas .. when most of that was cooked, a few minutes with stirring, dumped in 1 and 1/2 cups rice cooked to whatever amount it makes and at the same time stirred in previously whipped 2 eggs, 2 T. soya sauce and 2 T. oyster sauce combination. The eggs were not even noticeable when cooked. Hubby went back for seconds, and he's not the biggest eater. I forgot to use the chicken broth when cooking the rice, and that would be great too I'm sure. We both ended up adding more soya sauce to the cooked product, but we like salty. I used one reviewer's advice and cooked the rice on high for 5 minutes uncovered, then shut off heat and covered for 15 min, then cooled rice in freezer... worked great. As with any wok recipe, have ingredients pre-chopped and grouped according to hardness, adding the crisp ingredients first. Add whatever vegetables/meat additions you like, just group accordingly to hardest to cook first.
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Great base recipe. Started with 2 T. canola oil and 2 T. sesame oil, 1 clove garlic..heated...