2 large eggs
2½ tablespoons oyster sauce, divided
5–6 tablespoons oil for stir-frying
2 stalks celery, diced
½ cup chopped onion
4 cups cold cooked rice
1½ cups cooked chicken, chopped
2 teaspoons thick soy sauce
2 green onions, minced
- Lightly beat the eggs. Stir in 1 tablespoon oyster sauce and salt and pepper
- Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour
the egg mixture into the pan. Cook on medium to medium-high heat, using
2 spatulas to turn it over once. Don’t scramble. Remove and cut into thin
strips. Set aside.
- Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add
the celery. Stir-fry for 1 minute, then add the onion. Stir-fry the vegetables
until they are tender. Remove.
- Add 2 tablespoons oil. When oil is hot, add the rice. Stir-fry on medium
heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce, and a
small amount of salt and pepper. Blend in the chicken, onion, and celery.
Stir in the thick soy sauce. Add extra salt and sugar if desired. To serve,
garnish the chicken with the strips of fried egg and green onions.