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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon oil |
1 egg, slightly beaten |
2 tablespoons oil |
1 cup chicken, finely diced |
1 medium onion, finely diced |
1/2 cup water chestnut, finely diced |
1/2 cup bamboo shoot, finely diced |
1/2 cup celery, finely diced |
1 cup fresh bean sprout |
1/2 cup frozen peas (optional) |
1/2 cup mushroom, sliced (optional) |
4 cups rice, cooked |
to taste soya sauce |
to taste salt |
to taste pepper |
Directions:
1. Cut up and prepare all ingredients.
2. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok.
3. Heat until smoking.
4. Stir fry chicken and onion together until cooked.
5. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery.
6. Stir and cook 2 minutes with wok covered.
7. Uncover wok, add all the rest of the vegetables.
8. Stir fry and cook covered for 2 additional minutes.
9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
10. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.
11. Shut heat off.
12. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers
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