The speed of this recipe relies on cooked rice. Look for precooked rice at the store, or make a mental note from this point forward to always save the leftover rice from Chinese takeout.
"Time for Dinner" by Pilar Guzman, Jenny Rosenstrach and Alanna Stang. Used with permission of Melcher Media.
|3/4 cup soy sauce||4 large eggs|
|6 tablespoons toasted sesame oil||2 cups cooked rice|
|4 tablespoons light brown sugar||Assorted steamed or raw vegetables (shredded carrot, canned baby corn, spinach, bean sprouts, red onion)|
|1 pound ground turkey, beef, or pork||Toasted sesame seeds, for garnish|
|2 tablespoons vegetable oil|
Mix together the soy sauce, sesame oil, and brown sugar; set aside.
In a pan, brown the meat in 1 tablespoon of the vegetable oil, about 5 minutes. Add half the soy-sauce mixture and continue cooking until the liquid is absorbed, 3 to 4 minutes. Remove from heat and cover.
In another pan, fry the eggs in the remaining vegetable oil, 4 to 5 minutes.
Divide the rice among 4 bowls. Arrange some vegetables and meat and an egg in each. Sprinkle with the sesame seeds, then drizzle the remaining soy-sauce mixture over the top.
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