Easy Chinese Stir Fry
Such a simple, filling one-dish meal - and a great way to use up leftover rice. Children will enjoy helping to fix this dish.
Ingredients
- 3/4-1 cup finely chopped onion
- 16 ounces lean pork or chicken cooked and chopped
- 2 cups bean sprouts
- 2 -4 cups bok choy
- 1/2 cup finely chopped carrot
- 1/2 cup frozen peas most recipes specify to thaw the peas first, but I didn't
- 2-4 eggs
- 2-4 green onions chopped
- 1 can water chestnuts drained
- 2 cups fresh sliced mushrooms
- 1 cup sugar snap peas cut into 1-inch pieces
- Green red, or yellow pepper - chopped
- 1-2 cloves garlic minced or shredded
- 4 cups cold cooked rice
- 2-4 Tbsp. vegetable oil
- 1-2 Tbsp. Lite Soy Sauce more as desired
- Salt and Pepper to flavor
Instructions
- Heat vegetable oil in Wok or skillet
- Sautee onions and garlic until tender (on high or medium-high heat)
- Add vegetables and stir fry until slightly crisp
- Add rice, cooked meat, and bean sprouts
- Stir-fry until all ingredients are hot
- Break 2-4 eggs over the mixture and stir-fry until the egg is cooked
- Add Soy Sauce and season with salt and pepper as needed
- Stir-fry for 3-5 minutes longer until heated through