Ingredients:
4 heat & serve egg rolls
1 Cup rice
8 ounces cooked chicken
2 eggs
1/2 Cup green peas
1 medium onion, diced
1 green onion, diced
Light soy sauce
Oyster sauce to taste (optional)
Salt & pepper to taste
2 Tablespoons vegetable oil
Directions:
Cook the rice first and set it aside to cool—you can place it in the refrigerator if necessary. While the rice is cooking, boil the chicken in water until cooked thoroughly, let it cool, and chop it into small cubes. Plan to heat up the egg rolls according to the package directions so that they are ready at the same time as the fried rice. In a small mixing bowl, beat the eggs lightly. Add a dash of salt and a dash of oyster sauce if desired. Heat a wok or large frying pan and add one Tablespoon of oil. When the oil is hot, pour half of the egg mixture into the pan and cook it over medium heat, turning over once. Set the cooked egg aside on a cutting board and cook the other half the same way. Cut the egg into thin strips and set aside. Stir-fry the onion on high heat for a few minutes, remove and set aside. Do the same for the green peas. Add 1 Tablespoon of oil to the pan, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and another dash of oyster sauce if desired. Add the chicken, onion and green peas and combine thoroughly. Serve the rice with the strips of egg on top, the green onion as a garnish, and an egg roll on each plate. Serves 4.