It's what's for dinner. And like most of my cooking, the directions are approximations and open to liberal ad libbing.
Ingredients:
1 cup bean sprouts
2 tablespoons olive oil
1 cup sliced and chopped mushrooms
1 cup cut up cooked chicken
3 cups cold cooked regular rice
2 green onions (with tops) sliced
2 eggs, slightly beaten
3 tablespoons soy sauce
Dash of white pepper
A little ground ginger
Directions:
Rinse beans sprouts under running cold water. Drain. Heat 1 tablespoon oil in 10 inch skillet until hot. Rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated; about 1 minute. Add bean sprouts, rice, chicken and onions. Cook and stir over medium heat, breaking up rice, until hot, about 5 minutes.
Push rice mixture to side of skillet. Add 1 tablespoon oil to skillet. Add eggs, cook and stir over medium heat until eggs are thickened throughout, but still moist. Stir eggs into rice mixture. Stir in soy sauce, white pepper and ginger. About 4 servings.
2 comments:
This sounds like a good way to use up some of that left-over rotisserie chicken that I have in the refrigerator. I don't eat white rice, so I might have to tweak it some. Ginger must be the secret ingredient.
santini-in-florida.blogspot.com; You saved my day again.
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