Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Cut up and prepare all ingredients.
  2. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok.
  3. Heat until smoking.
  4. Stir fry chicken and onion together until cooked.
  5. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery.
  6. Stir and cook 2 minutes with wok covered.
  7. Uncover wok, add all the rest of the vegetables.
  8. Stir fry and cook covered for 2 additional minutes.
  9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
  10. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.
  11. Shut heat off.
  12. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers

Reviews

(9)
Most Helpful

This was easy and tasty. I didn't put in the egg (just a personal preference), nor did I use bamboo shoots or bean sprouts (because the kids wouldn't eat it). I used garlic infused oil in the pan to cook the chicken, and added 2 cloves of minced garlic. At the table, we drizzled just a bit of sweet 'n sour sauce over the fried rice...added a very nice flavor to it. Thanks for a very good, easy recipe.

Taterluvr February 18, 2010

Really good, and easy. For veggies, I only added carrots, broccoli, and canned mushrooms. (was all I had at the time) Was still really good.

Islandlife August 11, 2009

Made for I Recommend Tag. We enjoyed this and I will make it again. I didn't use bamboo shoots because DD doesn't like them or the mushrooms because I'm allergic to them. Used whole cans of bean sprouts and water chestnuts and peas & carrots. Will make this again as it was easy and made for a quick meal. Thanks for posting this Elly!

LARavenscroft May 21, 2009

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