1 teaspoon oil
2 eggs (up to 3), lightly beaten
3 green onions
1 clove garlic
1 teaspoon fresh ginger, grated
2 cups cooked rice, cold
2 Tablespoons soy sauce
½ cup chicken, cooked and shredded
½ cup frozen peas, thawed
Heat half of the oil and scramble eggs until thoroughly cooked. Remove from pan and set aside. Heat the remaining oil and add onions, garlic and ginger. Saute for 30 seconds. Add rice and stir-fry for 2-3 minutes. Add soy sauce, chicken, peas, eggs and season to taste. Cook for a minute and serve while hot.
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