Orzo stir-fried with vegetables and savory sauces, bringing bold fusion flavor to a quick, satisfying meal.
# Components:
→ Staples & Pasta
01 - 1 1/4 cups orzo pasta
02 - 2 tablespoons neutral oil, such as canola or vegetable
→ Vegetables
03 - 1 cup frozen peas and carrots mix, thawed
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
→ Sauces & Seasonings
07 - 2 1/2 tablespoons soy sauce or tamari
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
10 - 2 large eggs, lightly beaten
11 - 3 1/2 ounces cooked chicken, shrimp, or tofu
12 - Sesame seeds, for garnish
# Method:
01 - Cook orzo in a pot of salted boiling water according to package instructions until al dente. Drain orzo, rinse briefly under cold water, and set aside to prevent sticking.
02 - Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat. Add diced onion and cook for 2 to 3 minutes until softened.
03 - Add minced garlic to the pan and sauté for 30 seconds until fragrant.
04 - Push vegetables to one side of the skillet. Pour beaten eggs onto the empty side of the pan. Scramble eggs until almost set, then combine with onions.
05 - Add cooked orzo and thawed peas and carrots to the pan. Drizzle with remaining 1 tablespoon neutral oil. Stir-fry for 2 to 3 minutes, allowing the orzo to begin to crisp.
06 - Pour in soy sauce and sesame oil. Season with black pepper and toss to coat the orzo evenly. Continue to stir-fry for 2 minutes.
07 - If using, stir in cooked protein. Remove from heat, top with sliced green onions and sprinkle with sesame seeds as desired. Serve hot.
