- 3 large eggs
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 4 boneless, skinless chicken white meat halves, reduce thin strips
- 1 teaspoon sesame oil
- 1 large onion, finely chopped
- 2 garlic clove cloves, finely minced
- 4 cups cold, cooked grain
- 6 eco-friendly (spring) onions, thinly sliced, plus much more for garnish, optional
- two tablespoons soy sauce
Beat eggs having a whisk in a tiny bowl and season with pepper and salt, to taste. Heat hardly any oil inside a medium fry pan over medium heat making an omelette using half the beaten eggs. Come out onto a plate to awesome (don't fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on the top from the other, fold and coarsely chop. Put aside.
Inside a medium bowl, toss chicken strips using the sesame oil and season with pepper and salt, to taste. Heat 3 tablespoons vegetable oil over high temperature in large fry pan or wok and stir-fry the prepared chicken strips until gently golden, about two to three minutes. Add some onion and garlic clove and stir-fry for one to two minutes or until onion has softened. Add two tablespoons more vegetable oil so when hot, stir within the cooked grain and eco-friendly onions. tossing and mixing completely until hot. Sprinkle with soy sauce and blend evenly. Remove from heat and stir in chopped cooked egg. If preferred, garnish with a lot more sliced eco-friendly onions.
Recipe thanks to Robert Irvine