3 eggs, beaten
1 tsp butter (5 ml)
2 Tbsp of vegetable oil (30 ml)
1 tsp sesame oil, optional (5 ml)
1 Tbsp of minced garlic (15 g)
1 Tbsp minced ginger (15 g)
½ red onion, diced
½ red pepper, diced
½ celery stalk, sliced thin
handful of chopped asparagus or small broccoli florets
1 ½ cup diced cooked chicken (375 ml)
4 cup cooked cold rice (1 L)
1 cup snow peas, cut in half (250 ml)
2 green onions, sliced thin
2 Tbsp chopped cilantro (30 ml), optional
3 whole dried chillies or pinch of dried chilli flakes, optional
1 Tbsp sesame seeds (15 ml)
3 Tbsp Golden Mountain Sauce or soy sauce (45 ml)
1 Tbsp lime juice or rice wine vinegar, optional (15 ml)
1 cup bean sprouts (250 ml)
1. Heat a wok or sauté pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.
2. Heat vegetable oil and sesame oil in a wok or large sauté pan over high heat. Add the minced garlic, minced ginger, red onion, red pepper, celery, and asparagus and cook for 2 minutes.
3. Add the chicken and cooked rice. Once incorporated and rice has been heated through, add the snow peas, scallions, coriander, dried chillies, and sesame seeds. Combine the Golden Mountain Sauce (or soy sauce) and lime juice (or rice wine vinegar) in a small bowl. Add this mixture to the pan and toss until the liquid has been absorbed into the rice. Add the sliced omelette or scrambled eggs and mix to reheat. Garnish with the bean sprouts and serve immediately.