An incredible and  tasty one-pot-wonder that is quite versatile
in that you can change it up by substituting halibut with
shrimp, chicken, or pork, and so on..

Servings: ( 8 to 10)
Prep: 15 min
Cook: 10 min


3 tablespoons canola oil, divided
3 eggs, lightly beaten
8 oz. fillet halibut, cut into 1" cubes
2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below)
1/2 teaspoon ground ginger
1 teaspoon granulated garlic
1 tablespoon dried minced onion
Freshly ground pepper, to taste
5 cups cooked white rice
1/4 cup low-sodium soy sauce
1/8 teaspoon sesame oil
1/4 teaspoon rice vinegar


In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside.

Wipe out the skillet, place it back on heat and add the remaining 1 tablespoon canola oil. Add the mixed vegetables, ginger, garlic powder, and dried minced onion, pepper and rice, and stir fry for 2 minutes. Add the soy sauce, sesame oil and rice vinegar; stir to combine, and continue cooking for another 2 minutes. Gently add back in the halibut and chopped egg and fold for another 2 minutes to combine and heat through. Serve immediately. ~ Enjoy!




Finely dice the carrots to equal 1 cup. Add the carrots and frozen petite sweet peas to a microwave-able bowl with 1 tablespoon water. Cover bowl with a plate, and microwave on High for 3 minutes to pre-steam. Drain.

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