A savory one pan entree that will satisfy even veggie-haters! Once prep is done, the dish cooks in less than 20 minutes. Great for busy weeknights or lazy weekends!
3 Eggs, large or x-large, beaten.
4 stalks green onion, chopped or ½ medium yellow onion chopped.
1-2 cloves garlic, minced.
1 medium stalk celery, diced.
1 medium carrot, peeled and diced.
8 ounces fresh mushrooms, sliced, or one 4 ounce can sliced and drained.
1 8 ounce can water chestnuts, sliced and drained.
2 tablespoon. to ¼ cup dry sherry.
3 cups rice, cooked and cold.
½ Pound raw chicken breast, cubed
3 tablespoon. Each oyster sauce and plum sauce.
¼ to ½ cup soy sauce.
5 tablespoon. Vegetable or peanut oil, divided.
No nutrition information available
Assemble and prep all ingredients before beginning!
Heat a 10-12” wok or skillet to nearly smoking. Add ½ tablespoon. Oil and immediately add beaten eggs. Let cook for 1 minute, then scramble egg until set but still moist. Remove and set aside.
Add 1 tablespoon. Oil and raw chicken cubes. Add onion and garlic, stir fry until chicken is still pink. Remove all and set aside.
Add 1 ½ tablespoon. Oil remaining ingredients except rice and sauces. Stir-fry veggies over high heat until tender-crisp. Add sherry and stir to remove any veggies sticking to bottom of pan. Let veggies steam for about 3 minutes in sherry. Remove and set aside.
Add 2 tablespoon. Remaining oil and add cold rice. Stir-fry rice until hot, watching carefully to prevent scorching. Add soy sauce and stir thoroughly. Lower heat to medium and add cooked veggies, chestnuts and chicken, stir. Add eggs, oyster and plum sauces, stirring thoroughly. Taste mixture and add soy sauce/plum sauce as necessary to your taste. Serve immediately!