This recipe can be modified to include any type of meat and veggies that you may have in the house. The quantities aren't exact for the meat or the vegetables either. Feel free to add more or less according to your taste.
Course: Main Course
Cuisine: Chinese
Author: www.iamartsy.ca
Ingredients
1tbsp butter
2eggsbeaten and seasoned with salt
2tbspcooking oil
1 1/5tspgingerchopped
2clovesgarlicchopped
1smalloniondiced
1-2chicken thighsboneless, skinless
1pinchsalt & pepper
1/4cupcarrotsdiced, small
2cupscooked jasmine or basmati riceday old
2tbsplight soy sauce
1tbsp oyster sauce
4green onionschopped
1tspsesame seedsfor garnish
Instructions
In a wok, heat butter until it melts then add the seasoned & beaten egg, Scramble until it's just cooked and remove from the heat. Set aside.
In the same pot, heat oil and add ginger, garlic and onion stirring until the onions are translucent (30 seconds)
Add chicken, with a pinch of salt and pepper. Stir fry until cooked.
Add carrots and cook for about 1 minute, stirring constantly.
Add the rice and toss until everything is evenly spread through, mix the soy sauce and oyster sauce together and add that and toss together.
Stir in the eggs and green onions. Remove from heat and top with sesame seeds before serving.