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Orchid Pavilion Chicken Fried Rice

2 C. cooked rice (before cooking the rice, soak and rinse it 2 to 3 times)
1 boneless, skinless chicken breast
2 to 3 eggs, beaten
soybean or corn oil, for frying
1/4 of a medium white or yellow onion, peeled and chopped (optional)
1 t. soy sauce
pinch of ground white pepper
optional flavor accents: chopped green onion, a dash or two of sesame oil, minced fresh garlic

Slice the chicken into bite-size pieces then cook it in a small pot of boiling water, about 5 to 10 minutes, until done. Remove the chicken, pat dry and set aside. Over medium-high heat, heat about 1 tablespoon of oil in a large nonstick pan. Add the eggs and scramble them, cooking until they are only partly done and still slightly runny. Remove the eggs from the pan and set aside.

If using the optional onion, add another 1/2 teaspoon of oil to the pan and sauté the onion for a half-minute. Add the rice to the pan with half (not all) of the scrambled eggs along with the teaspoon of soy sauce. (If using leftover rice instead of freshly cooked rice, you'll also need to add 1 to 2 teaspoons of water to moisten the rice again.) Stir to combine.

For the last minute of cooking, turn the heat up to high. Stir in the chicken with the remaining scrambled eggs, white pepper and any optional ingredients.

Serve the fried rice, if you'd like, with a steamed vegetable on the side, such as bok choy, broccoli, snow peas, asparagus or sliced carrots.

Makes 2 servings.

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