Kylie's Chicken Fried Rice

Ingredients

• 1/3 cup vegetable oil
• 4 eggs, lightly beaten
• 1 red onion, small, finely diced
• 1 tablespoon gingerroot, finely diced
• 1 lb boneless chicken thighs, finely sliced (a bit more or less chicken works fine)
• 2 teaspoons white sugar
• 1 tablespoon dry sherry (or shao hsing wine)
• 4 cups steamed rice (I used 3 cups and it worked fine)
• 1 cup bean sprouts
• 2/3 cup green onion, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1/4 teaspoon sesame oil
• 1/4 cup fresh cilantro (sprigs or chopped)
• 1/4 cup green onion (for optional garnish) (optional)

Directions

1. 1

   Heat half the oil in a hot wok (or other appropriate pan), until surface seems to shimmer slightly.

2. 2

   Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.

3. 3

   Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.

4. 4

   Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds.

5. 5

   Add chicken and stir-fry for 1 minute.

6. 6

   Stir in sugar and cook, stirring, for 20 seconds.

7. 7

   Add sherry (or wine) and stir-fry for a further 20 seconds. Toss in reserved omelette along with remaining ingredients, except cilantro and garnish.

8. 8

   Stir-fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until will combined and rice is heated through.

9. 9

   Remove from heat and toss rice with cilantro.

10. 10

    Transfer rice to a bowl, garnish with green onions and serve.