Jul 26, 2011
In my search to use up the leftovers in my refrigerator i came across this recipe. I was only making for two people so I scaled this down to suit two servings. I mixed 2 eggs, added to a flat skillet and heated up until it set, flipped it over, then set aside to cool. Once cooled I rolled up the egg omelet into a a burrito like shape and thinly sliced it, set aside for later as a garnish. I had about 1 cup of leftover white rice, chilled in the refrigerator, and some leftover rotisserie chicken that I chopped up, in place of ground chicken. I used 3 links of lup cheong chinese sausages, sliced. I omitted the shiitake mushrooms. In a pot I used a teeny smidgen of veg oil, heated up, added some chopped garlic, lup cheong, stirred. There is enough oil from the lup cheong plus a little of the veg oil to make almost 2T of oil called for in this recipe. I added some frozen peas and carrots, stirred to combine. Next, I added the chopped up chicken. Once everything was heated I added the cold rice and broke it up while in the pot. I added a little soy sauce, a dash of Lee Kum Kee oyster sauce and mixed well. I added little black pepper and salt to taste, then sprinkled some chopped green onions as a garnish along with the thinly sliced eggs. I must say that is a meal in itself and makes quite a lot for two people, plus leftovers for the next morning or for lunch. I am sure you can add other ingredients but this is usually how I make lup cheong fried rice. A tasty fulfilling dish!
—OkinawanPrincess
