Saturday, February 2, 2013
A note on the amounts — these are really approximate. Feel free to increase the chicken, mushrooms and rice if you want to feed more people.
Chicken fried rice with egg on top
1 onion, diced
1 garlic clove, minced
2 green onions, sliced on the diagonal
a few leaves of Napa cabbage, chopped into small strips (optional)
4 mushrooms, sliced
1 cup of shredded cooked chicken
hot sauce (my mom uses Louisiana; I use Sriracha)
a few handfuls of cooked rice
olive oil for frying
fried egg for topping (optional)
Heat oil in a frying pan on medium heat. Fry garlic and onion until glassy. Add the hot sauce and chicken and stir. Add cabbage and/or green onion and stir. Add mushrooms and stir. Crumble in the rice and stir. Turn the heat down (around 3.5). Add soy sauce, salt and pepper and stir. Serve topped with a fried egg.