|
|
Heat wok or large skillet with 1 Tablespoon oil and fry egg into
a thin sheet. Remove to a plate and reserve.
|
Add remaining 2 Tablespoons to skillet and allow to heat thoroughly.
Stir fry chicken until cooked. (If leftover meat is used, just
heat through.) Add frozen vegetables, stir and cook 4 minutes
with pan covered.
|
Add cooked rice, soy sauce, and pepper to taste. Stir rice to
break up clumps, and ensure rice soaks up all the soy sauce. Stir
in egg pieces or slivers just before serving.
|
Note: Leftover
rice makes better fried rice. If using leftover rice, place rice
in sieve and rinse with hot water. Pork, beef, or shrimp may be
substituted for chicken
|
|
3
Tablespoons oil
1
egg, slightly beaten
2
cups frozen mixed vegetables
1
cup chicken, finely diced
4
cups cooked rice
1/4
cup soy sauce
Pepper