Chicken Fried rice

Ingredients -

4 cups Long Grain White Rice, cooked and chilled

8 ounces Cooked Chicken, chopped

2 Large Eggs, beaten

1/2 cup Green Peas

1 medium White Onion, diced

1 Green Onion, diced

1 tablespoon Light Soy Sauce

1 tablespoon Oyster Sauce

Coarse Salt

Fresh Ground Black Pepper

Oil for stir-frying, as needed

Preparation:

1. Heat wok over medium high heat.
2. Add 1-tablespoon oil and heat to smoking point.
3. Add egg. Cook briefly on one side, turn and cook through. Remove egg from wok, cool and cut into thin strips.
4. Wipe wok clean.
5. Add 2-tablespoons oil and heat to smoking point.
6. Add onion and green peas to wok. Stir-fry until onion is translucent, about 2 minutes. Remove onion from wok and set aside.
7. Reduce heat to medium.
8. Add 3-tablespoons oil and heat to smoking point.
9. Add cooked rice and stir-fry 3 minutes.
10. Add soy sauce, salt, pepper, and oyster sauce.
11. Add chicken, onion and peas to wok. Stir-fry 2 minutes.
12. Serve fried rice hot. Garnish rice with strips of eggs and finely diced green onions.

Cooking Tip
Long Grain White Rice
Shorter rice varieties tend to be stickier and harder to work with when stir-frying. Avoid a possible mess and use a long grain white rice when preparing Chinese style stir-frys.
Oil For Stir-Frying
While the temptation may be there to use a lot of oil, it really istn necessary with a hot wok and properly prepared and cooled rice. Use a tablespoon of rice and as it reaches its smoking point, swirl the rice around the wok bowl, before adding rice