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ann haines

5.0

pamelasalzman.com

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Servings: 3.5

Author : Pamela PamelaAnn HainesPamelaModeratorCindy StairsPamelaModeratorKatiePamelaModeratorKimPamelaModeratorMary Lou StevensPamelaModeratorKamalaJessicaLuisaPamelaModeratorsonia

Ingredients

Remove All · Remove Spices · Remove Staples

2 Tablespoons ghee, divided2 large eggs, beaten1 Tablespoon toasted sesame oil, plus more for drizzling if desired1 teaspoon grated or minced peeled, fresh ginger2 garlic cloves, minced4 scallions, sliced thinly on the diagonalVegetables:1 carrot, diced1 onion, diced½ cup frozen peas, defrostedHandful of shiitake mushrooms, stems removed; caps wiped clean and diced1 head broccoli, cut into very small florets and stems diced, about 2 cups4 cups COLD, COOKED brown rice, preferably long-grain2 Tablespoons shoyu or more to taste (I tend to go more)Toasted sesame seeds for garnish (optional)

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Instructions

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Step 1

Heat a wok or large sauté pan over medium-high heat. Add 1 Tablespoon ghee. Scramble the eggs in the pan until cooked through. Transfer the eggs to a cutting board and set aside.

Step 2

Add 1 Tablespoon sesame oil and 1 Tablespoon ghee to the wok. Saute the ginger, garlic and scallions until fragrant, about 1 minute.

Step 3

Add the vegetables and sauté until softened. Add the rice and shoyu and toss everything around in the wok until heated through. Chop up the cooked eggs and stir into the rice. Taste for seasoning and add additional shoyu or sesame oil, if desired. Sprinkle with sesame seeds for fun!