Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· ¾ cup finely chopped onion
· 2 ½ tbsp oil
· 1 egg, lightly beaten
· 3 drops soy sauce
· 3 drops sesame oil
· 8 ounces chicken, chopped
· 1/2 cup finely chopped carrot small
· 1/2 cup frozen peas, thawed
· 4 cups cold cooked rice, grains separated
· 4 green onions, chopped
· 2 cups bean sprouts
· 2 tbsp light soy sauce
Heat one tbsp oil in wok; add chopped onions and stir-fry until onions turn brown in colour. Remove from wok. Allow the wok pan to cool slightly.
Mix egg with three drops of soy and three drops of sesame oil; set aside.
Add ½ tbsp oil to wok, swirling it to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip it and cook other side briefly cooked.
Heat one more tbsp of oil in wok; add selected meat, along with carrots, peas, and cooked onion; stir-fry for two minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for three minutes.
Add two tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for one minute more; set out additional soy sauce on the table, if desired. Serve
COMMENTS
Rafiq Ahmad Arif commented 5 years ago
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