Ingredients
- 1 1/4 cup white rice (rinsed well)
- 1 1/2 cup water (cold water)
- 4 tablespoons oil (peanut or sesame oil, divided)
- 2 large eggs (beaten)
- 1/2 cup celery, chopped
- 1 cup bean sprouts
- 1 1/2 cup mushrooms, sliced
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 cup chopped chicken (cooked - optional)
How to Make
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Step 1: To rinse the rice, place in a bowl, cover with water and gently rub between your fingers. Drain and repeat 5-6 times. In a wok or skillet heat rice, add 1 1/2 c cold water and bring to a boil. Reduce heat and simmer, covered 22-27 minutes, until water is absorbed. Remove rice from the pan and set aside. (If using leftover rice, bring to room temperature and break up with a fork.
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Step 2: Heat 1 Tbs oil for 1-2 minutes. Add eggs and stir-fry until eggs are set but still moist. Remove eggs from pan and set aside.
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Step 3: Heat 2 Tbs oil 1-2 minutes, add rice, stir-fry 1-2 minutes, remove from pan and set aside.
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Step 4: Heat 1 Tbs of oil 1 minute or until hot, add celery (carrots), stir-fry 1-3 minutes, add bean sprouts and mushroom (water chestnuts) and stir-fry 1-2 minutes. Stir in meat (if using) green onions, soy sauce (and oyster sauce) then stir in rice and eggs, stir-frying for about 1-2 minutes. Serve hot.
We hope you enjoy this recipe!
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