Ingredients

• 3 cups jasmine rice, cooked and cooled
• peanut oil
• 1 large egg, beaten
• ¼ cup green onion, chopped
• ¼ cup celery, diced
• ⅓ cup carrot, diced
• 2 teaspoons ginger, finely chopped
• 1 clove garlic, finely chopped
• 1 cup chicken, diced
• ⅓ pound shrimp, either raw or cooked
• ¼ cup oyster sauce
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 2 handfuls mung bean sprouts, rinsed & patted dry

Method

Put a small amount of oil in a wok and heat. Add beaten egg and scramble, then add cooked rice along with the green onions and celery. Stir-fry a couple of minutes at medium-high heat. Remove from pan and set aside.

Add oil as needed and stir-fry chicken. Add carrots and stir-fry until cooked but still crisp.

Add ginger, garlic, soy sauce, oyster sauce, and sesame oil. Add shrimp if using uncooked shrimp. Heat through for 1-2 minutes.

Add shrimp if using already cooked shrimp. Add bean sprouts. Return rice and egg mixture to the pan; heat through and serve immediately.

Notes

Be sure to cook the rice as far ahead as possible; fried rice is best when the rice is cold.

Categories

Chinese, chicken, main dishes, rice, signature