uses leftover pork from apricot glazed pork...
also used leftover thawed rice...
prep time: 15 minutes, cook time, 10-15
1-2 cups mushrooms (can use pre-sliced, I would chop them a little smaller still)
2 Tbspn oil (peanut or canola)
1 large clove garlic, minced
2 large eggs, lightly beaten
1/2 cup chopped red peppers (or minced carrot from grocery salad bar)
1 tspn peeled fresh minced ginger (I used that tube of ginger paste)
3 Tbspn soy sauce
1 tspn sesame oil
4 cups cooked rice (or thawed pre-cooked)
1 cup cooked, chopped meat (leftover pork used, but chicken, beef, shrimp OK)
1/2 cup frozen peas, thawed
Clean and cut up the mushrooms. Clean and prep other veggies...
Heat large skillet and coat with cooking spray or 1 Tbspn canola oil. Pour in the eggs and swirl the pan to make an even layer. Flip after about 2 minutes. (Can fall apart.) Then put egg on a plate and cut into 1 inch pieces.
Add 1-2 Tbspn oil and add scallions, mushrooms, peppers. Stir-fry for 2 minutes. Add ginger and garlic and cook another 2 minutes or so. Add soy sauce, sesame oil and rice and mix thoroughly, cook about 2 minutes. Add meat, peas, eggs and stir/cook until heated through- about 2-3 minutes.
This was pretty successful. I liked the ginger paste. M ate some, but asked for some bread and butter (this is the notion of always having a back-up, and pairing familiar with unfamiliar foods.) It was a new recipe for her, and she's starting to eat foods that are mixed together more (unlike 6-12 months ago when her foods had to be separated.) At 3 1/2, she seems to be coming out of that more picky eating phase that is normal for toddlers. (Toddlers begin to refuse foods they enjoyed as older infants and are naturally more suspicious of foods. It is a challenging, but workable phase.)
5/5 stars. Will make again. Easy and yummy.