Makes: 4 servings
2 cups rice (white or brown), cooked
Stir- fry Sauce:
1 and 1/2 Tablespoons cornstarch
1 to 2 Tablespoons sugar
1/3 cup soy sauce
1/3 cup water
2 Tablespoons cider or other vinegar
¼ to ½ teaspoon red pepper flakes (optional)
1 teaspoon ginger powder OR a 2 inch piece of ginger root, grated
2 large cloves garlic, minced OR 1 teaspoon garlic powder
1/2 to 1 Tablespoon sesame oil
4 large eggs, beaten
5 to 6 cups mixed vegetables, chopped roughly same size
¼ cup peanuts, roughly chopped
Chopped green onions (optional)
1. Prepare Rice: Bring 4 cups of water to the boil, add rice and turn heat down. Simmer until rice is tender and water is absorbed.
2. Prepare Stir-fry Sauce: In a small bowl, whisk together all stir-fry sauce ingredients & put aside.
3. Scramble Eggs: In a large frying pan, heat small amount of oil over medium/ high heat. Add the eggs and scramble until firm. Transfer to a plate.
4. Stir-fry Vegetables: In same large frying pan, increase heat and add small amount of oil, when hot, add vegetables and stir-fry for about 2 to 3 minutes, or longer if you want softer vegetables. (Careful not to over crowd, if you want crisper vegetables, you may need to cook them in batches!)
5. Putting it all together: Reduce heat, add stir-fry sauce, a little at a time, you may not need it all! Simmer until sauce has thickened, then add egg back to the pan and stir.
Serve stir-fry on top of rice and sprinkle with peanuts!
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