Chicken Fried Rice

The key to this very simple and delicious recipe is to cook your rice a day in advance and store in the refrigerator. This is great alone or alongside your favorite Chinese dish. Enjoy!

Serves 4

1 chicken breast, cut into thin strips
1 tablespoon sesame oil
salt and pepper
2 large eggs, whisked (optional)
1 tablespoon olive oil
1 small onion, diced
1 large carrot julienned (thin strips)
1/2 can bean sprouts, rinsed and drained
2 cloves garlic, minced
4 servings cold cooked rice
3 tablespoons soy sauce, more or less to taste
3 green onions, chopped


1. Toss chicken with sesame oil and season with salt and pepper.
2. On high heat, stir fry in a hot wok or skillet for 5 minutes.
3. If using egg, heat a small amount of oil in medium fry pan. Add egg and make an omelet. Let cool on a plate and shred. Set aside.
4 To the chicken, add olive oil, onions, carrots, bean sprouts and garlic. Continue cooking for 5 minutes, stirring frequently.
5 Stir in rice and soy sauce. Cook for 2 minutes.
6. Stir in green onions and egg (if desired). Serve immediately.