1 large chicken breast-cut into bite sized pieces
2 ½ cups jasmine rice- cooked until slightly dry
1 Vidalia onion or yellow onion
1 large or 2 small green peppers
1 bunch green onions (or scallions)
2 eggs, beaten
1 TB minced ginger
1 TB minced garlic
1-2 tsp sesame oil (can use hot—then omit the red pepper flakes)
Dash red pepper flakes
Soy sauce-use to taste when mixing all ingredients-should use about 1/3
Salt and pepper to taste
Other veggies can be added—mung bean sprouts, baby corn, water chestnuts, snow peas, etc.
Put a small amount of oil in wok or skillet. Scramble up the eggs, and set aside.
Stir fry chicken. Put aside.
Stir fry onion, garlic, green pepper, ginger, green onions.
Add cooked rice, and mix. Add back in the eggs and chicken.
Add soy. Keep stirring. This is an individual thing, but the reason the rice needs to be dry is because this will remoisten it, and you do not want it to be mushy. On low heat, keep mixing and stir frying the entire mixture. A wok works best for this, as it has a lot of surface area. It should begin to look done after a few minutes of stirring and cooking. Add sesame oil and pepper flakes to taste. Salt & pepper to taste. This recipe can be done with other meats, fish, tofu, or no meat at all. Experiment! Enjoy. This is an easy one.