Combination Fried Rice

Fried rice was created primarily as a way to finish using leftover cold rice, meat, or vegetables. In Asian cuisines, fried rice is a snack, served in the afternoon or eaten in a train or bus; it is never served at the regular meal. Since it is seasoned and mingled with other ingredients, it would detract from rather than enhance the main dish. Fried rice has merit as a light luncheon dish or a side dish and has become very popular among Westerners in takeout menus. The secret to making good fried rice is that the rice must be cold and firm and cooks need to separate the rice with wet hands to prevent lumping or mashing during the fast stir-frying process. Long grain rice is better for these dishes than short-grain rice. I like to make fried rice using brown rice for a healthier choice. Also, my fried rice recipe is quite simple to follow using the leftovers in the refrigerator at the end of the week. My combination fried rice is truly fluffy, seductively aromatic, delicious and nutritious.

Ingredients:
4 cups cold cooked brown rice
3 tbs oil
3 large whole scallions, coarsely chopped
2 eggs, beaten
2 cups cooked chicken (roasted chicken)
1 cup total of peas, carrots, sliced button mushrooms, and frozen kernels of corn
1 tsp minced garlic
1/2 tsp salt
2 tbs soy sauce
1/4 tsp black pepper

Directions:
Beat the eggs well with 1/4 tsp salt. Heat wok over high heat until hot. Add 1 tbs of oil, swirl, and heat for 30 seconds (don't let the oil smoke). Pour in the eggs, and, as they puff around the edges, push the egg with a spatula across to the back of the pan as you tilt it toward you.

Repeat this pushing and tilting quickly until the eggs are no longer runny but soft and fluffy. Slide them onto a dish and set aside.

Add another 1 tbs of oil, swirl, and heat for 30 seconds. Stir in chopped mushrooms, peas, corn, and carrots (cork for 2 minutes).. Add cooked chicken. Cook this mixture for 3 minutes.

 Then rejoin them with the cooked eggs.
Separate the cold rice with wet hands. Add the remaining oil to the hot pan. Add garlic and scatter into the rice. Stir, poke, and flip with a spatula to coat each grain with oil. Add the other 1/4 tsp salt and soy sauce to taste and stir briskly for 1 minute (just to warm the rice through). Then add the lightly fried eggs and cooked chicken. Stir to mingle the two. Add the scallions.

Give the dish a few fast turns and pour into a hot serving dish. Sprinkle with some black pepper.