~from Savoring Time in the Kitchen and Adapted from Moveable Feasts
3 cups cooked brown rice (or any rice you have left over)
2 or 3 eggs
2 tablespoon oil, divided
1 large shallot or 1/4 cup yellow onion, chopped
2 cloves garlic, diced or minced
6 scallions, sliced very thinly (can use for garnish as well)
1/2 cup shredded carrots
1/2 cup diced water chestnuts (optional)
1 cup peas, (defrosted if frozen) or ready-to-eat edamame,
1 cup diced, previously roasted pork shoulder (you may also use diced shrimp or chicken)
2 tablespoons soy sauce
salt and freshly ground black pepper
Baby Pea Shoots, if available, or garnish with thinly sliced green onion tops
Note: Diced bok choy or small broccoli florets would also be great vegetable choices. Add when carrots are added.
Heat a saute pan or wok large enough to hold all the above ingredients over medium-high heat and add a little neutral flavored oil. When the oil is heated, add the eggs and scramble them, breaking into smallish bits. Remove the cooked eggs from the pan and set aside.
Reheat the pan until hot. Add a little more oil, then add the shallots, scallion whites, carrots and garlic. Cook, stirring, for about a minute. Add the cooked meat and rice and continue to stir for another few minutes until the rice and meat are hot and begin to brown slightly.
the pan and add the soy sauce, water chestnuts, scallion greens and peas or edamame, salt and pepper to taste and fry together for another minute or two.
Garnish with fresh pea shoots, some scallion greens or other micro greens, if available.
Pass additional soy sauce at the table when serving.