Chicken Fried Rice

Meals

Prep Time: 10 min Cook Time: 18 min Servings: 6 servings Source:

Ingredients

1 medium white onion, finely chopped

2 1/2 tablespoons oil

2 eggs

1/4 teaspoon soy sauce

1/4 teaspoon sesame oil

1 pound chicken, chopped

1 large carrot, finely chopped

1/2 cup frozen peas, thawed

3 cups cold cooked rice

3 green onions, chopped

8 ounces (1 jar) sliced bamboo shoots

3 tablespoons soy sauce

Directions

Heat 1 tbsp oil in wok over medium-high heat.

Add chopped onions and stir-fry until they turn a nice brown color, about 9 minutes.

Remove onions from the wok and set aside.

Allow wok to cool slightly.

Mix egg with soy sauce and sesame oil and set aside.

Add 1/2 tbsp oil to wok, swirling to coat surfaces.

Add the eggs to the hot wok and tilt around until the egg stops flowing. This will happen fairly quickly.

Once the egg puffs up a bit, flip it and fry the other side for 20-30 seconds.

Remove the egg from the wok and cut it into small pieces.

Heat 1 tbsp oil in wok.

Add chicken, carrots, peas, bamboo, and cooked onion to the wok and stir-fry for 2 minutes.

Add rice and green onions, mix well and stir-fry for 3 minutes.

Add soy sauce and chopped egg to rice mixture and fold in, then stir-fry for 1 minute more.