Serves 1
Directions
- 1Pour avocado oil into a skillet.
- 2Add one small yellow onion and five cloves of garlic to the skillet.
- 3Cook for a minute or two, being careful not to burn the garlic or onion.
- 4Add ginger to the mixture.
- 5Add day-old rice into the skillet.
- 6Add a rogue pack of rice found in the bottom of the pantry.
- 7Add oyster sauce, about one or two tablespoons.
- 8Pour soy sauce directly on the rice to rehydrate it.
- 9Add a little bit of dark soy sauce.
- 10Break up the rice.
- 11Add half a bag of freezer-burnt peas and carrots.
- 12Allow the frozen vegetables to defrost in the pan.
- 13Allow the rice to fry up.
- 14Crack three eggs into a measuring cup.
- 15Whisk the eggs.
- 16Scooch the rice to one side of the pan.
- 17Position the skillet mostly over the burner where there is no rice.
- 18Add a drop or two of oil into the empty side of the pan and pour in the whisked eggs.
- 19Scramble and cook the eggs.
- 20Fold the scrambled eggs into the rice mixture.
- 21Once the popcorn chicken is done, add it to the fried rice with broccoli.
- 22Top with a little bit of teriyaki sauce for good measure.
Ingredients
- 1 bowl rice
- avocado oil
- 1 small yellow onion
- 5 cloves of garlic
- ginger
- white pepper
- MSG
- toasted sesame oil
- 3 eggs
- 1 tablespoon oyster sauce
- soy sauce
- dark soy sauce
- 0.5 bag peas and carrots
- popcorn chicken
- teriyaki sauce
- broccoli
Equipment
skilletmeasuring cupfork
Tips
- Add more eggs if you like your fried rice to be more egg-forward. If you don't like egg at all, leave it out.
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