“Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Asian Garlic Sauce as a sub. Don't omit it!!!”
READY IN:
28mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 44.37 ml vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 118.29 ml diced onion
  • 118.29 ml diced bell pepper
  • 236.59 ml chopped cooked meat, poultry or 236.59 ml shrimp
  • 118.29 ml frozen peas
  • 709.77 ml cooked rice
  • 59.14 ml soy sauce
  • 4.92 ml packaged asian chili-garlic sauce (Sriracha)
  • sliced green onion (to garnish)

Directions

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
  2. Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.

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