Chicken Fried Rice

If you don't have any cooked rice on hand for this dish you will need to cook two cups of raw rice to yield the six cups needed for the recipe.

Bring together:

3 lightly beaten eggs
1 chopped onion
2 thinly sliced sticks of celery*
1 bell pepper, deseeded and chopped
250g thinly sliced mushrooms
6 cups of cold rice
1 cup chopped cooked chicken (or pork)
4tbs oil

*You could use sliced water chestnuts or bamboo shoots

In a large skillet, heat 1 tablespoon of the oil, add the eggs and swirl them round so that they cook into a thin omelet. This will take less time than you think so keep watching. Turn out on to a plate and leave to cool, then cut it into fine strips.

Add the remaining oil to the pan and cook the onion and capsicum until the onion goes soft and then add the mushrooms. Once these are thoroughly cooked, which will take about 4 minutes, add the rice and stir to mix.

Heat the rice through before mixing in the chicken, followed by the shredded omelet. Put to heat through over a low heat, shaking the pan occasionally to avoid sticking.

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