Chicken Fried Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 . 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