3 Tablespoons Butter
2 teaspoons salt
3 cups Jasmin Rice
6 eggs, scrambled with a little salt and pepper
4 cups mixed vegetables (peas, carrots, celery, broccoli, peppers, green onions, spinach, kale, cauliflower, or corn; the more variety the better)
2 Tablespoons oil
2 large cloves Garlic, minced
1/2 cup Water
1 Tablespoons Sesame Oil
2 Tablespoon Frank's Red Hot Sauce
1/2 cup Soy Sauce
1-2 cups diced ham or shredded chicken, if desired
Bring chicken broth, butter and salt to a boil. Add rice, stir, cover and simmer for 20 minutes.
Cook Scrambled eggs.
While rice is cooking, cut vegetables. I like to heat wok to 350. Add oil and garlic. Add veggies and cook stirring for 1 minute.
Add water, cover and simmer for 4 mintues.
Add cooked rice and scrambled eggs. Stir in Sesame oil, Frank's and soy sauce. Add chicken and stir.
Note: Sam's club sells a package of fresh Teriyaki Stir Fry veggies with chow mein noodles and cashews for $3.99 It is just the right size for half of this recipe and is really yummy without all the work of washing and cutting the veggies. Here is what I do with this option.
2 1/2 cups chicken broth
1 1/2 Tablespoon Butter
1 teaspoon Salt
1 1/2 cups Jasmin Rice
1 bag Teriyaki Stir Fry veggies from Sam's Club
2 Tablespoons Oil
2 Large Cloves Garlic, minced
1/3 cup Water
Teriyaki sauce packet
1 cup shredded chicken, if desired
4 eggs, scrambled with a little salt and pepper
1 Tablespoons sesame oil
1/4 cup Soy Sauce
Bring chicken broth, butter, and salt to a boil. Add rice. Stir, cover, and simmer for 17 minutes.
While rice is cooking, stir fry veggies in oil and garlic. I like to heat up the wok to 350 with oil. Add veggies to wok and cook stirring for 1 minute.
Add water, cover and simmer for 4 minutes.
Stir in Teriyaki sauce nad chicken if desired. Add cooked rice and scrambled eggs.
Stir in Sesame oil and soy sauce.
Note: If using Kale, remove thick center steam all the way up the leaf, then chop leave.