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Chicken Fried Rice
Yield: serves 4 to 6 people

6 cups cooked rice - (2 to 2 1/4 cups raw rice )
1 lb. chicken cutlet, diced
3 Chinese sausages, diced
3 eggs- beaten
1 cup frozen peas and carrots (SEE NOTE 2)
1/2 cup diced celery
1/2 cup diced onions
1 cup diced cabbage
3 scallions - cut into 1/4" lengths
Cooking oil

1 tablespoon thin soy sauce
3 tablespoons oyster sauce
1 teaspoon rice wine
2 teaspoons cornstarch
2 teaspoons cooking oil

3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon white or black pepper
1/4 teaspoon salt

Marinate raw chicken with soy, oyster sauce, wine, cornstarch, and
oil for 20 minutes.

Set wok over high heat until hot. Put in 2 tablespoons cooking
oil; put in beaten eggs. Stir fry until eggs are cooked; cut into
small pieces with spatula. Remove and set aside. Put 3 tablespoons
cooking oil into wok, put in chicken and sausage, and stir fry for
1-2 minutes. Add soy, sesame oil, salt and pepper. Stir fry for 2
minutes more; add vegetables, and stir fry. Add rice.

Put in the scallions and the cooked eggs. Stir fry for 1 minutes.
Serve hot.


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