Finely chopped onion 3/4 cup

Oil 2-1/2 tbsp

Egg (lightly beaten) 1

Soya sauce 2 tbsp

Sesame oil 1 tsp

Chicken breasts (chopped) 2

Finely chopped carrot 1/2 cup

Peas 1/2 cup

Cold cooked rice 4 cups

Green onions (chopped) 4

Bean sprouts 2 cups



Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, remove from wok. Mix egg with 1 tsp soya sauce and 1 tsp sesame oil; set aside. Add 1/2 tbsp oil to wok, add egg mixture; working quickly, swirl egg until egg sets against wok; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add chicken to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add remaining soya sauce and chopped egg to rice mixture and fold in; stir-fry and serve.