FRIED RICE

Total time : 28 mins

Prep : 10 mins

Cook : 18 mins

 

Ingredients:

• 2 tablespoons oil
• 2 cloves garlic, minced
• 4 oz chicken breast, cut into cubes
• 4 oz shrimp, peeled, shelled and deveined
• 1 cup frozen mixed vegetables, thawed
• 12 oz overnight rice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon oyster sauce
• 3 dashes white pepper
• 2 eggs, lightly beaten
• Salt to taste

Directions : 

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. 

Set out additional soy sauce on the table, if desired