Who needs take-out when dinner is this quick, easy and delicious!
|2 tbsp||30 mL) Vegetable oil, divided|
|1||Small onion, diced|
|1-2||Cloves garlic, minced|
|2||Green onion, thinly sliced and green parts reserved|
|3||Jalapeno Chicken Sausages, sliced into rounds|
|4 cups||(1 L) Cooked, cold Jasmine rice|
|2 tbsp||(30 mL) Oyster sauce|
|1 tbsp||(15 mL) Soy sauce|
|Salt and white pepper|
HEAT 1 tbsp (15 mL) of oil in a large non-stick skillet of wok over medium. Add eggs and cook, stirring until scrambled. Remove from the pan and set aside. Keep warm.
HEAT the remaining oil in the same pan over medium-high. Add onion and cook for 2-3 minutes or until soft and fragrant. Add garlic and green onion (white parts only) and cook for another minute, add sausage and cook for about 2 minutes or until glossy.
INCREASE heat to high and add rice, crumble as you add the rice to separate the grains. Stir-fry for 2-3 minutes or until hot and sizzling. Return the scrambled egg to the pan, drizzle with oyster and soy sauce. Season with salt (if needed) and white pepper. Serve immediately garnished with the remaining green onions.
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