Chicken Fried Rice

Ingredients 

Chicken fried rice

• 3⁄4cup finely chopped onion
• 2 1⁄2tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops of thick  soy souce
• 3 drops sesame oil
• 8 ounces chicken, chopped
• 1⁄2cup finely chopped carrot (very small)
• 1⁄2cup frozen peas
• 4cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2cups of bean sprouts
• 2tablespoons light soy sauce (add more if you like)
• Pinch of black pepper

DIRECTIONS

1.   Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from pan.

2.   Allow pan to cool slightly.

3.   Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

4.   Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against pan; when egg puffs, flip egg and cook other side briefly; remove from pan, and chop into small pieces.

5.   Heat 1 tbsp oil in pan; add selected meat to the pan, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

6.   Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

7.   Add black pepper.

8.   Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.