I quite like fried rice so I make this dish fairly often; especially when I have some left over white rice from a previous meal. The great thing about fried rice is that it is reasonably quick to make and is great for dealing with leftovers. Have some extra beef? Throw it in there. Fried rice goes with nearly anything, and is infinitely modifiable.
Ingredients
4 cups of cooked rice
8 ounces of cooked chicken
2 eggs
1/2 cup of green peas
1 medium onion, diced
1 green onion, diced
Light soy sauce
Oyster sauce
Salt & pepper to taste
Peanut oil for stir frying
1 can of pineapple, drained and chopped if necessary.Instructions
Beat the eggs, or use a cholesterol free egg mixture.
Add a dash of salt if desired.
Dice the chicken into cubes and cook if not already done so.
Dice the onion and green onion.
Pour 1/2 of the egg mixture into the wok and cook over medium heat. Turn once. Repeat with the other half of the egg mixture. You should end up with two small omelettes. Cut the cooked egg into thin strips and set aside. You may also scramble the eggs if you prefer.
Stir-fry the onion on high heat for a few moments, set aside. Do the same for the green peas and green onion if you desire.
Add oil and stir-fry the rice over medium heat. When hot, add soy sauce, salt, pepper, and oyster sauce. Mix thoroughly. Add in the chicken, onion, green peas and pineapple. Mix thoroughly. Serve with strips of egg on top and garnish with green onion. You many also add the egg and green onion to the mixture above.
The nice thing about this dish is that you can experiment with it, and it will usually come out great. Add some carrots for some color, or top with some grated barbequed pork. Whatever. I prefer to omit the salt from the recipe since the soy sauce and oyster sauce add more than enough sodium. Enjoy.
