2 tablespoons vegetable oil
2 cloves garlic, peeled and minced
1 teaspoon fresh ginger, peeled and minced
½ red pepper, minced
4 cups cooked white or brown rice, cooled (room temperature or cold is fine. Approximately 1 ½ cups before cooking)
2 eggs, beaten (optional)
¼ cup soy sauce (approximate…add to taste)
2 teaspoons Sriracha, or other hot sauce, amount may vary
3 scallions, sliced
options to add:
zucchini skin, minced
summer squash skin, minced
cooked meat or seafood (chicken, beef, shrimp, pork, etc)
- In a large skillet, over a medium heat, add 2 tablespoons of the oil. When it is hot, add the eggs, and cook until scrambled to your liking. Remove from pan.
- Add the remaining oil, then add the garlic and ginger, and sauté for 20-30 seconds, or until fragrant. Add the red pepper, and cook for 1 minute.
- Add the cooled rice, and increase the heat to medium-high. Stir until the clumps of rice are broken up.
- Add the soy sauce, 1 tablespoon at a time, and stir until all of the rice is brown from the soy sauce. Mix in the Sriracha, then add the scallions, peas, and cooked eggs, and stir until heated.
Serves 4, as a side dish.
- If you’re adding the zucchini and/or the summer squash, add with the red peppers
- The remaining ingredients can be added with the scallions and peas