Chinese Fried Rice
3 c. Cooked rice* 2-3 tbsp Vegetable oil 2 Stalks of green onions, chopped 2-3 cloves Garlic, minced 4 Eggs 1 c. Carrots, grated 2 c. Mushrooms, cut small 1 tbsp Sesame oil 2-3 tbsp Soya sauce 1.5 c. Chicken, cut into small cubes 1 tbsp Teriyaki marinate sauce (or Soya sauce) 1/2 tbsp Vegetable oil 1 tsp Sugar 1/2 tsp Salt Pepper 1 tsp Sesame oil (optional) * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. Frozen vegetable mix works well if you want to save some time (use 1 - 1.5 cup for this recipe). Thaw the vegetables to room temperature before frying. Marinade the chicken with teriyaki sauce, oil, sugar, salt and a little bit of ground pepper. Leave the chicken, covered, in the fridg...