Restaurant Style Chicken Fried Rice

Feel free to get creative with this recipe and add other vegetables and meat or tofu that you happen to have in your fridge. Thick soy sauce is thickened with molasses.

Serves 4

Ingredients

2 large eggs

2 1 ⁄2 tablespoons oyster sauce, divided

1 ⁄8 teaspoon salt

1 ⁄8 teaspoon pepper

5–6 tablespoons oil for stir-frying

2 stalks celery, diced

1 ⁄2 cup chopped onion

4 cups cold cooked rice

1 1 ⁄2 cups cooked chicken, chopped

2 teaspoons thick soy sauce

2 green onions, minced

1. Lightly beat the eggs. Stir in 1 tablespoon oyster sauce and salt and pepper to taste.

2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don’t scramble. Remove and cut into thin strips. Set aside.

3. Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add the celery. Stir- fry for 1 minute, then add the onion. Stir-fry the vegetables until they are tender. Remove.

4. Add 2 tablespoons oil. When oil is hot, add the rice. Stir-fry on medium heat, stirring to separate the grains. Add 1 1 ⁄2 tablespoons oyster sauce, and a small amount of salt and pepper. Blend in the chicken, onion, and celery. Stir in the thick soy sauce. Add extra salt and sugar if desired. To serve, garnish the chicken with the strips of fried egg and green onions.

Flavorful Fried Rice

Instead of serving fried rice immediately, try storing it in the refrigerator in a sealed container to use another day. This gives the flavors more time to blend. Just be sure to allow the fried rice to cool completely before storing.

hancheng

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