Chicken Fried Rice
4 c. cold cooked rice
8 oz. cooked chicken (or substitute cooked turkey or ham, etc.), chopped
2 brown eggs (more if desired)
1/3 c. green peas
1/3 c. corns
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
light soy sauce (reduced sodium if desired)
oil for stir-frying, as needed
Beat the eggs lightly with chopsticks, add a dash of salt
(Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok
and cook over medium heat, turning over once.
Cook the other half the same way.
Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside.
Do the same for the green peas and corns.
Add oil, turn down the heat to medium and stir-fry the rice.
Add the soy sauce, salt, pepper and oyster sauce.
Add the chicken, onion, corns and green peas and combine thoroughly.
Serve chicken fried rice with the strips of egg on top and the green onion as a garnish.
(Alternately, you can mix the green onion and egg in with the other ingredients) .
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.