Made this for dinner last night. I always like it. Hubby said it was all right. Which is a higher rating than ok. Someday, SOMEDAY, that man will tell me something's actually GOOD...
This probably makes five or six servings. Since it has lots of veggies I usually just consider it a one-dish meal.
2 cups chicken stock
1 cup dry rice
2 tablespoons cooking oil
1/2 large onion, diced
1 tablespoon minced garlic
3 stalks celery, sliced
3 medium carrots, sliced
1 medium bell pepper (I used red), diced
1 cup frozen peas
1 cup sliced mushrooms (or 1 can)
1 cooked pork chop or chicken breast, diced
3 eggs, beaten
2/3 cup Shao Hsing rice wine (available in Asian food stores - it's really cheap - or you could substitute sherry)
4 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Bring the chicken stock to a boil. Add rice, cover, reduce heat to low, and simmer for 20 minutes if using white rice, 40 if using brown (I prefer to do this the night before).
In a large skillet, heat oil over medium heat. Add all veggies except the peas and mushrooms. Cook and stir until onions are transluscent. Add rice, meat, mushrooms and peas. Cover and let cook for 10 minutes.
Meanwhile, cook eggs in a separate skillet. Beat them well, then pour them in (adding a bit of oil if you don't have nonstick pans) and let them cook without disturbing them till the top is set. Remove from heat, flip out onto a cutting board, and cut into thin, long strips.
Mix all remaining ingredients in a bowl. Add to the rice mixture; cook and stir until sauce thickens. Stir in egg strips, cooking a few moments longer until egg is heated through.