"This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation...."
INGREDIENTS
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2 tablespoons vegetable oil or 2 tablespoons peanut oil
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1 large onion, cut into 1/4-inch dice (2 cups)
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3 medium carrots, peeled and cut into 1/4-inch dice (2 cups)
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1 bunch green onion, white part only, in 1/4-inch sliced rounds
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8 -12 ounces fresh baby bella mushrooms, sliced 1/4-inch thick
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3 -4 large garlic cloves, minced (1 tablespoon)
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3 inches ginger, peeled and minced (1 tablespoon)
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3 tablespoons double-black soy sauce (or 3 tablespoons low-sodium soy sauce and 1 tablespoon Grandma's Black Molasses)
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1/4 cup dry sherry (optional)
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4 cups cooked brown rice, cold
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12 ounces cooked boneless chicken breasts, cubed (1 cups)
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12 ounces cooked boneless pork chops (2 cups) or 12 ounces pork loin (2 cups)
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1 bunch green onion, green part only, sliced in 1/4-inch rounds (but reserve 1 tablespoon of sliced green parts for garnish)
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1 cup frozen green pea, thawed
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3 large eggs, lightly beaten
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1 tablespoon green onion, green part only, for garnish
