Fried Rice - (Vegetarian - Optional)

This is a variation on an America's Test Kitchen recipe. We use it as the main dish, not as a side. Also, you can leave out the chicken without a substitute or you could replace it with tofu.

Fried Rice:

1/4 c. oyster sauce (spicy if you can find it)
1 Tbsp. soy sauce
3 Tbsp. oil
2 large eggs (we use 4 eggs)
1 c. frozen peas, thawed (we use about 2 cups)
2 medium garlic cloves (we use at least 4)
6 c. cold cooked white rice, lrg clumps broken up with fingers (recently cooked is okay)
1 c. bean sprouts (or whatever looks like a good blend, we may use 2 cups)
5 medium green onions, white and green parts sliced thin (we use more ‘cause we love green onions – look for a good mix ratio)

Chicken (optional):
- 1 chicken breast cut in cubes – NOT cooked
- Honey
- Soy sauce
- Garlic powder

Directions:

1. Combine the oyster sauce and soy sauce (4:1 ratio) in a small bowl; set aside.
2. **
3. Heat a 12 inch nonstick skillet over medium heat until hot; add 1.5 teaspoons of the oil and swirl to coat the pan bottom. Make scrambled eggs. Transfer the eggs to a small bowl and set aside.
4. Heat up the skillet and add the remaining 2.5 tablespoons oil and coat the pan. Add the peas and cook for about 30 seconds and then add the garlic and cook for 30 more (you should smell it). Add the rice and the oyster sauce mix and cook it up until warm the whole way through (break up clumps).
5. Add the chicken and stir in thoroughly. Add eggs, bean sprouts, and green onions. Cook for about another minute until good and heated. Eat.

** You need to cook the chicken as follows and you’ll want to do it at the same time that you’re doing the rice. You pick when and how.
- Put the uncooked chicken into a small sauce pan. Pour some soy sauce on it (something like 1/2 - 3/4 cups). Pour some honey on it (around a 1/4 cup). Sprinkle/shake on some garlic powder (I do a thin layer over the cubes). Cook it.