We've tested a lot of skottle recipes at BROG. This one just happens to near the top of our list of tasty skottle meals. Even the ardent anti-veggers who initially balked at the site of peas and carrots were impressed!
Note: This recipe was written for about two people, so please adjust the ingredients according to the number in your party who will be receiving the meal.
What you'll need:
- 2 tbsp. of cooking oil (for a more authentic taste, try sesame oil).
- 2 eggs
- 4 tbsp. of soy sauce
- 4 tbs. of minced garlic
- 1 steak per person (if you have leftover steak from a previous meal, this is a great way to put it to use).
- 2 carrots, shredded
- 1/2 c. of frozen peas
- 2 cups of precooked rice | note: you want the rice to be cold at the time of time of preparation, so use either leftover rice from a previous meal or chill fresh rice for an hour or two before using.
- 2 tbsp. of rice or white vinegar
Getting it done:
To begin, preheat cooking oil in the middle of the skottle.
Crack eggs, place into a bowl and whisk with 2 tbsp. of soy sauce. Beat until blended. Set aside.
Add garlic, carrots, peas, and rice to skottle. Cook for 4 or 5 minutes, or until the vegetables are tender and the rice begins to brown.
Push rice and veggies to the edges of the skottle. Add egg and soy sauce mixture to the middle of skottle and scramble, stirring repeatedly with a spatula or wooden spoon to keep from burning or sticking.
Stir egg mixture, rice and veggies together. Add rice vinegar and steak as well. Allow to cook for 4 or five minutes more.
Add soy sauce or rice vinegar to taste. This meal was an across the shop crowd pleaser. I'm getting hungry just looking at these pictures. I sure wish I could have some now, but there's not so much as a grain of rice left over!
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