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Fried Rice

1 egg 
1 teaspoon toasted sesame oil 
Salt and pepper to taste 
1 cup diced chicken meat (refreshed in 1/3 cup stock if precooked) 
2 tablespoons vegetable oil 
1 small dried red chile 
1/2 pound bok choy, trimmed and diced 
1/4 pound shiitake mushrooms, stemmed and diced
1/4 cup bean sprouts 
3 green onions, trimmed and sliced 
2 cups cold, leftover cooked rice 
1 tablespoon soy sauce 

Beat egg with sesame oil, salt and pepper and set aside. Heat 1 tablespoon oil in a wok or large nonstick skillet, add chile, stir to release aroma, then add bok choy, stir for a minute, then add mushrooms, season with salt and fry until bok choy is tender and mushroom pieces are moist and reduced in size. Add green onions, stir for minute and set vegetables aside. Add remaining 1 tablespoon oil to wok and when hot add rice, breaking it up in the pan, stirring until it separates, then move it to the outside edges of the pan. Add the egg and let it cook a minute or so, turn it and when set, break up into the rice. Add chicken and stock, stir until warm, add the vegetables and soy sauce and stir to blend. Garnish with a dash of sesame oil and a sprinikling of chili flakes if desired. Serves 2 or 3