Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4 1/2

  cups

  cooked rice -- cooled

2

  whole

  eggs

1/4

  teaspoon

  seasoned salt

2

  whole

  green onions -- sliced 1/4" thick

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced fine

1

  cup

  frozen green peas

3

  tablespoons

  soy sauce -- low sodium

4

  tablespoons

  vegetable oil

1/2

  pound

  boneless, skinless chicken breast -- sliced thin

1/4

  teaspoon

  sesame oil

1

  tablespoon

  low sodium soy sauce

1

  teaspoon

  cornstarch

Mix cornstarch with 1 tablespoon soy sauce. Slice the chicken thinly and place in soy and cornstarch mixture. Let sit for 15 minutes.

Heat wok or large skillet over medium heat. Add 1 tablespoon oil. Mix seasoned salt into eggs. Add egg mixture to wok and cook until soft curdles form. Remove from wok and set aside.

Increase heat to medium-high and add 1 tablespoon oil. Stir-fry ginger and garlic until fragrant.

Add peas and stir-fry until heated through about 2 minutes. Remove from wok and set aside. 

Add 1 tablespoon oil to pan and cook chicken until browned. Remove from pan.

Add remaining 1 tablespoon of oil to wok. Rub rice with hands to separate and add to wok. Stir-fry about 2 minutes or until hot. 

Add vegetable mixture, green onions, chicken, soy sauce, sesame oil, and eggs. Heat a couple of minutes until heated through.

Notes: Mixing soy sauce and cornstarch and marinating the meat in it is called veleveting. It is a Chinese technique that keeps the meat from drying out.

Makes 6 Servings