I love my wok. Here is a recipe for chicken fried rice that I prepare at least once a week using it. The fried rice is always a huge hit with guests and is an easy one-dish dinner. We prefer it to our favorite Chinese restaurant now, especially since I use organic vegetables. The secret to great fried rice is to use white rice that has been in the refrigerator a few days. or frozen rice from Trader Joe’s!

Ingredients:

2 large eggs
Salt and freshly ground pepper
Vegetable oil
2-3 boneless, skinless chicken breasts, cut into small bite size pieces
1 teaspoon sesame oil
1 large white onion, chopped in small pieces
2 teaspoons minced garlic (I use the kind in the jar that you keep in the fridge)
4 cups cold, cooked rice (best if 2-3 days refrigerated)
1 cup fresh broccoli florets
1/2 cup frozen peas
1/2 cup small julienned or chopped carrot pieces
4 tablespoons soy sauce

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and scramble the eggs. Turn on to a plate to cool and cut into smaller pieces. Set aside.

In a medium bowl, toss chicken strips with the sesame oil and some salt and pepper to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the chicken pieces until lightly golden, about 2 to 3 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened (starting to look clear).

Add the broccoli and carrot and stir-fry for 3-4 minutes until tender.

Add the frozen peas and fold through gently. Stir-fry for 1-2 minutes until heated.

Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice, tossing with soy sauce and mix evenly. Keeping mixing until very hot.

Remove from heat and stir in cooked egg.

Makes 4 to 6 servings.