Chicken Fried Rice

Chicken Fried Rice


Chicken fried rice tastes best when using leftover cooked rice.

4 c. cold cooked rice
8 oz. cooked chicken, or substitute cooked turkey, etc., chopped
2 eggs, more if desired
1/2 c. green peas
1 med. onion, diced
1 green onion, diced

Seasonings - Add according to taste
light soy sauce
oyster sauce
salt and pepper
oil, for stir-frying

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 med. 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.

Add oil, turn down the heat to med., and stir-fry the
rice.

Add the soy sauce, salt, pepper, and oyster sauce.

Add the chicken, onion, 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 servings
as part of a meal