10 oz PAOW!™ Pieces
1 tablespoon canola oil
1 medium onion, peeled and roughly chopped
1 stalk of celery sliced
1 carrot, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 cup of frozen broccoli (defrost if frozen)
1 cup of frozen shelled edamame
1 can of cut baby corn
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
- Put 1 tablespoon of the oil in a wok or a large skillet and turn the heat to high. When it begins to shimmer, add onion, celery, and carrots and thawed PAOW! Pieces and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables and PAOW! Pieces to a bowl.
- Drain peas, broccoli, and edamame if necessary, and add them to skillet; cook, shaking the pan, for about a minute, or until hot. Remove them to the bowl.
- Put the remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables and PAOW! Pieces to the skillet and stir to integrate for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off the heat, stir in the cilantro and serve.
Prep time: 30 mins
Cook time: 20 mins