If you are using the eggs, spray a 12-inch nonstick skillet with cooking oil spray and set it over medium heat. Beat eggs lightly, pour into the skillet, and cook without stirring (as you would with an omelet) until they are almost dry. Remove to a plate and set aside.
Heat 1 tbsp. of the peanut oil in the 12-inch skillet over high heat. Ass the chicken and cook, stirring occasionally. As it cooks, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook 1 minute. Stir in the remaining peanut oil, the mushrooms, chicken broth, soy sauce, and garlic, then add rice and cook about 3 minutes, stirring frequently.
Slice the scallions, using the white. Add them to the skillet and stir well. Drain the water chestnuts and roughly chop, adding them as you chop. Add the peas and sesame oil. If using the egg, cut it into thin strips, add to skillet, and stir. Stir-fry 1 minute more to heat the water chestnut and peas. Serve, passing extra soy sauce at the table.
Originally Submitted
2/23/2010
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