Chicken Fried Rice

3 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
4 cups cooked jasmine rice
2 cups mushrooms
1/3 cup scallions, chopped
2 cups fresh bean sprouts
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice wine
black pepper to taste

In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add in chicken pieces.

In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.


Makes 4 meal-size servings.