Recipe attributed to 125 best Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose
11/2 tbsp. vegetable oil 20mL
3 eggs, beaten 3
Salt and pepper to taste
1 tbsp. minced ginger root 15 mL
2 green onion, finely chopped 2
2 cups diced cooked chicken meat 500mL
2 tbsp. chicken stock 25mL
1/2 cup frozen peas 125mL
1/2 cup can corn kernel 125 mL
3 cups cooked rice
Salt and pepper to taste
1. In a nonstick wok or skillet, heat 1/2 tbsp. (7mL) oil over medium heat. Add eggs; cook to make a thin omelet by swirling the pan so eggs flow onto as large a surface as possible. Season lightly with salt and pepper. Remove, chop coarsely and set aside
2. Heat remaining oil in wok over medium heat. Add ginger root and onion; fry until fragrant. about 30 seconds. Add chicken, chicken stock, pepper, peas and corn; stir 2 minutes. Add eggs and stir to mix well. Season with salt and pepper; stir to mix. Serve immediately. Serve 4.
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