Chicken Fried Rice

Like many recipes, there are so many different versions for Fried Rice. I have tried several. But, I have to admit that using the Sunbird Fried Rice Mix is about as close to the 'real' thing as I can get!
After living in Okinawa, Japan for five years, we've found that this recipe tastes as great as what the downtown restaurants served.
I miss eating at the mom and pop style restaurants there. The tables were low to the floor and we would sit on a flat pillow instead of a chair. The more noise you made while eating...the more they knew you enjoyed their cooking! That's the only time our children were allowed to slurp their soup!
Did you know that they ate their soup with chop sticks...then tipped the bowl and drank the broth! 

Our Japanese home-stay would use the Sunbird mix also. She said she preferred the taste better than just soy sauce. You can follow the recipe on the back of the package...but I prefer mine instead!

Chicken Fried Rice

1 package Sun-Bird Fried Rice Seasoning Mix
2 tablespoons vegetable oil
3 cups cooked white rice, preferable cold  

2 cups chopped, cooked, chicken

4 green onions, sliced in to 1 inch pieces

3 eggs, lightly beaten
2 teaspoons soy sauce

1 cup frozen peas and carrots, thawed

(I like to heat them in the microwave for 1 minute)

Add oil to your wok or large skillet, heat on medium/high heat.

When the oil is hot, add the rice, chicken and green onion and cook, stirring occasionally, until all rice is hot and the appearance is a bit on the dry/fried side.

Turn heat to medium.

In a separate small skillet and smidgen of oil, scramble the eggs, then add to the rice.

(I do it this way because there isn't much room, next to the rice, in my wok)

Add soy sauce, then sprinkle seasoning mix over rice.

Using a large spoon or spatula, (I use two.....one in both hands) stir until all rice is covered, being careful not to 'smush' the rice.

Add peas and carrots and toss together. 

And that's it....

The only thing missing is the slurping of the Egg Drop Soup!