INGREDIENTS:
2 TBSP Ty Ling Pure Sesame Oil
1 TBSP Olive Oil (+ more if needed)
1 Yellow Onion, diced
4 Lg Carrots, diced
1/2 C Diced Mushrooms (baby bella or white)
3 Cloves Garlic, minced
1/2 C Asparagus, cut into 1 inch bites
1 Can Ty Ling Stir Fry Corn
1 lg Egg
3 C Cooked Jasmine Rice (leftover or day old rice works best!)
Salt & Pepper to taste
3 TBSP Soy Sauce
Sesame Seeds for topping, optional
By: Liz Buuck @Buuck Farms Bakery
DIRECTIONS:
- Heat oil in large skillet. Add onion and carrot, season with salt and pepper, and sauté for 3-5 minutes, or until onion is soft and translucent.
- Add mushrooms, cook for another 2-3 minutes. Add Ty Ling Stir Fry Corn, asparagus, and minced garlic stir to combine. Cook for 1 minute or until garlic is fragrant.
- Then, move all the veggies to the outside edges of the pan, creating a circle in the middle. Crack the egg into the empty circle in the pan. Season egg with salt and pepper, then allow to cook for 30 seconds.
- Using a wooden spoon, scramble the egg and allow it to cook another 30 seconds, then stir it in with the cooked veggies. Add more oil if the pan gets too dry.
- Stir in the cooked rice. Spread the rice into an even layer in the pan and allow it to cook for 2-3 minutes without stirring it. This will create a crispy edge on some of the rice!
- Stir in the soy sauce. Taste for seasoning and add salt and pepper if needed. Top with sesame seeds, and enjoy.