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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
4 cups cold cooked rice |
2 large eggs |
1 teaspoon salt |
1/2 teaspoon pepper |
4 tablespoons peanut oil |
1/2 cup thinly sliced scallion |
1 teaspoon thick soy sauce |
1 cup canned peas |
1 cup canned carrot, diced |
1/2 cup cooked chicken |
1 cup fresh bean sprout |
Directions:
1. Place rice in a large bowl and break up any lumps.
2. Beat eggs in seperate bowl with salt and pepper.
3. pour oil in wok and heat med-high, when the oil is hot, but not smoking, add the scallions; they should sizzle.
4. Stir for about 15-30 seconds.
5. Stir Beaten eggs into wok and scramble with a rubber spatula until the eggs are dry and seperate.
6. Add the rice to the wok and mix thoroughly.
7. Pour soy sauce evenly over the mixture.
8. Add peas, carrots chicken and bean sprouts.
9. stir constantly till all the ingredients are mixed well and heated through.
10. I tend to add more soy sauce for a darker color and more defined taste.
11. IF you cannot find thick soy sauce, dark soy sauce will do, but you will need to add a lot more.
12. Enjoy, my family loves this recipie.
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