Chicken Fried Rice

Chicken Fried Rice

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce

  1. Cut up and prepare all ingredients. Reserve.

  2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
    Remove to plate and reserve.

  3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
    chicken and onion together until cooked. (If leftover meat is used,
    just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
    minutes with wok covered. Uncover wok, add all the rest of the
    vegetables. Stir fry and cook covered for 2 additional minutes. Add
    cooked rice, season with salt, pepper, soya sauce. Reduce heat to
    medium. 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. Shut heat off. Cut up sheet of egg into small pieces and
    stir into rice, or remove rice to serving platter and garnish with
    egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above