It was AMAZING! I changed Julie's recipe a little bit to suit our own tastes. I'm going to list it how I made it, but you could definitely tweak it for your family as well! I added whatever veggies we had in the house that needed to be used up. You could also make this with chicken, beef, shrimp or go vegetarian.
1 cup dry brown basmati rice plus ingredients needed from package
2 Tbsp olive oil
1/2 lb pork loin, sliced and diced into small pieces
1/2 of medium sized onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
2-3 celery hearts, diced
1 Tbsp butter
5-6 mini carrots, julienned (I used pre-julienned, bagged carrots we had kicking around)
3-4 green onions, finely diced
sliced mushrooms, sauteed
3 Tbsp prepared General Tsoa's sauce
- Cook rice per package directions.
- Prepare the meat and all of the vegetables before you start cooking anything else. Slice and dice all of the pieces to be small enough to be bite sized.
- On medium-high heat, in a large sauté pan, heat 2 tablespoons of olive oil. Add the meat and sauté until no longer pink and fully cooked.
- Reduce heat to medium and add onions, peppers and celery. If needed, add a splash more of olive oil. Cook until onions are translucent, and vegetables are al dente (not mushy). Drain any excess water.
- Beat the eggs. Push the cooked meat and vegetables to one half of the sauté pan. Melt butter and then pour the beaten eggs in to the empty half of the sauté pan. With a scraper, push the beaten eggs back and forth until scrambled. (It is ok if the eggs combine with some of the meat and vegetable mixture as they scramble.)
- When eggs are fully cooked and scrambled, mix together the contents of the sauté pan until the meat, vegetables and eggs are combined.
- Reduce heat to low and add the cooked rice to the sauté pan and fully mix together.
- Add the diced carrots and green onions and continue mixing together.
- Add General Tsoa's sauce and continue cooking on low heat for about 5 more minutes, tossing occasionally, until ready to serve.