Ingredients:
Sauce:
4 tbsp. oyster sauce
2 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. vegetable oil
Stir Fry:
4-6 c. cooked rice
1 tbsp. vegetable oil
2 eggs, beaten
3-4 slices bacon, diced
1 chicken breast, diced (optional)
1/2 large yellow onion, diced (optional)
3 green onions, diced
1/2 pkg. (6 oz.) frozen peas & carrots, defrosted
1 12-oz. pkg. small tail-off shrimp
Instructions:
1. Mix sauce ingredients together in a bowl; set aside.
2. In a large wok, scramble the eggs into small pieces. Remove and set aside.
3. Saute diced bacon until just crispy. (At this point, saute the diced chicken & onion, if using.
Add a little of the sauce while chicken is cooking.) Remove and set aside.
4. Saute shrimp until cooked through. Remove and set aside w/ bacon.
5. Add 1 tbsp. vegetable oil and some of the sauce to the pan, and saute the rice until browned.
6. Add the remaining sauce, peas & carrots, green onions, and all other cooked ingredients;
stir well to combine and heat through.