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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess. Ingredients:
6 tablespoons vegetable oil |
2 eggs |
1 teaspoon salt |
1 onion, chopped |
3 cups vegetarian chicken chunks |
4 cups cold, cooked rice |
1/2 cup cooked peas |
1/4 cup canned diced bamboo shoots (optional) |
2 tablespoons soy sauce |
Directions:
1. Heat two tablespoons cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve.
2. Heat remaining oil. Add chicken chunks and remaining salt. Cook until browned. Break up lumps of cold cooked rice and add to the frying pan. Stir until rice is heated and the grains of rice are separated.
3. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Cook until the rice is just beginning to brown, then remove.
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