- 4 cups cooked rice rice (fresh or leftover)
- 2 eggs, scrambled, cooked and chopped
- 1-2 Tbs canola oil
- 2 cups shrimp or thinly sliced pork or chicken, raw or leftover cooked
- 1 cup thinly sliced mushrooms
- 1 white onion, thinly sliced
- 3-4 Tbs oyster sauce or sweet soy sauce
- 1/2 tsp minced garlic
- 1/2 tsp powdered ginger, optional
- 1/2 tsp freshly ground black pepper (or 1/4 tsp white pepper)
- 1/4 – 1/2 tsp crushed red pepper
- 3 green onions, green and white parts sliced on the angle
- 1/2 cup diced fresh pineapple (optional)
- 1/2 cup roasted cashews (optional)
Directions
- Heat a large pan or wok over high heat with the canola oil. When hot, add the shrimp or meat, mushrooms, white onion and oyster or soy sauce. Top with garlic, ginger, and peppers. Stir fry about 4 minutes, stirring constantly.
- Add the rice and cook, stirring, until heated through, about another 4 minutes.
- Add green onions, pineapple, egg slices and cashews. Cook one minute and serve hot.
Serves: 6-8