INGREDIENTS
- 2 tablespoons oil divided
- 3 eggs whisked
- 8 ounces flank steak cubed
- 2 medium carrots small dice
- 1 cup broccoli cut into small florets
- 3 cloves garlic minced
- 4 cups cooked and chilled rice (I either use white or brown rice)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- sesame seeds for garnish if desired
INSTRUCTIONS
- Heat 1 tablespoon of oil into a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.
- Add carrots and broccoli to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs and the steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
- Serve immediately with sesame seeds for garnish, if desired.
