I am not going to pretend that this is an Asian meal, it is not. The only thing Asian about it is that it has Sesame oil it it, LOL. I LOVE sesame Oil though. Its very good and I just LOVE the smell the sesame oil gives this dish. Go ahead and get yourself some rice paper wrappers and make some Spring rolls to go with it. Its not that much more trouble, you already went though all the trouble to chop up all the veggies so why not?
2 Tablespoons Olive Oil
3 Tablespoons Sesame Oil
2 Eggs, beaten
1/2 cup Onion, chopped
1 Tablespoon Garlic, minced (about 2 cloves)
1 cup Carrots, shredded
1 cup Green Beans, French cup, chopped
1/2 cup Celery, chopped on the bias
2 cups dry rice, cooked to package directions
(Jasmine would be lovely but I usually use long grain white/brown)
2 Tablespoons Soy Sauce (Make sure it's Gluten Free)
- Heat a 14 inch deep skillet over high heat until a bead of water vaporizes in 1 to 2 seconds of contact.
- Add 1 tablespoon of Sesame Oil and 1 tablespoon of Olive Oil into the pan.
- Add Eggs and scramble making sure you break the egg into very small bits. Set aside.
- Add 1 tablespoon of Sesame Oil and 1 tablespoon of olive oil into pan again.
- Add Onion and Garlic. Cook on high stirring often for about 1 minute.
- Add 1 tablespoon of Sesame Oil and 1 tablespoon of olive oil into pan for a third time.
- Add all the vegetables and stir fry over medium for 2-3 minutes.
- Add rice, egg and soy sauce. Increase heat to medium-high and cook for 2-3 minutes, making sure to stir and break up rice.
Recipe Adapted from "The Breath of a Wok" by Grace Young