Makes:
6 servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 Tbsp. oil
- 1 egg, slightly beaten
- 2 Tbsp. oil
- 1 cup chicken, finely diced
- 1 med. onion, finely diced
- 1 cup fresh bean sprout
- 1/2 cup frozen peas (optional)
- 1/2 cup celery, finely diced
- 1/2 cup water chestnuts, finely diced
- 1/2 cup bamboo shoots, finely diced
- 1/2 cup sliced mushrooms (optional)
- 4 cups cooked rice
- Salt & pepper
- Soy sauce
make it
1. Cut up and prepare all ingredients. Reserve.
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.
3. Add 2 tablespoons more oil to wok, and heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.
Notes
Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.
