- 2 1/ 2 tablespoons preferred cooking oil, plus more if necesssary
- 6 eggs, beaten
- 3 skinless chicken breast, cut into bite size pieces
- 1 tablespoon fresh chopped ginger
- 2 cloves garlic, minced
- 8 ounces fresh bean sprouts
- 4 cups cooked white rice
- 5 tablespoons soy sauce or soy sauce or Tamari, divided
- 2 teaspoons sesame oil
- Pinch of granulated sugar
- 1 cup chopped scallions
In a medium sized bowl, whisk together eggs, 1 teaspoon sesame oil and 2 teaspoons soy sauce.
In an 8vinch skillet, heat 1 tablespoon of oil over medium heat, add beaten eggs and cook undisturbed for 2 minutes or until the bottom is golden brown and set. Flip over and cook for an additional 1-2 minutes on the other side. Once cooked, remove the egg omelette from the pan, cut into small pieces and set aside.
Preheat a wok or fry pan over high heat. Add 1/2 tablespoon of oil, white parts of scallion and chicken pieces to the pan; stir fry for approximately 6 minutes or until cooked through and golden brown. Remove from the pan and set aside.
Wipe the pan clean with a paper towel and heat the remaining oil over medium heat. To the pan add ginger, garlic and bean sprouts. Cook for 2-3 minutes, stirring frequently to not burn the aromatics. Remove from pan and set aside.
Add the rice and stir fry for 2-3 minutes.
Return the cooked chicken, bean spouts, omelette pieces to the pan. Season with soy sauce, sesame oil, sugar and stir fry for an additional 2 minutes. Add the chopped scallions and mix thoroughly. Season to taste and serve immediately.