12ozfrozen snow peas, water chestnuts, broccoli and carrots - frozen
2cupsday old packed white rice
4largeeggs - whisked
for the sauce
1 tbsp cooking sherry
1 tbspoyster sauce
1tbsp fish sauce
1tbsp braggs soy sauce
1tbsp sesame oil
salt and pepper liberally
Heat the vegetable oil in a wok or large skillet over medium heat on the stove top.
Place the onion and minced garlic in the pan and allow to cook until you can smell the garlic. Then add the chopped chicken pieces and cook until the chicken is cooked through. Add a sprinkle of salt and pepper.
Now add the frozen veggies and allow to cook until they are a bright color (about a minute or two). Add a sprinkle of salt and pepper.
Spoon the rice in and chop it up with your spatula if needed because it will likely be clumped together. Allow the rice to heat through. Add a sprinkle of salt and pepper.
Push all of the ingredients to the sides of the pan making a well in the center of the pan. Add the whisked eggs to the little well that you have made and cook well
Stir the eggs gently into everything else and add the sauce ingredients.