1 cup Water Maid® Medium Grain Rice or River® Medium Grain White Rice
2 cups chicken breast, cooked, diced to 1/2 size
2 teaspoons dry sherry
2 teaspoons cornstarch
4 tablespoons oil, divided
1 cup onion, diced
1 cup celery, diced
soy sauce, to taste
2 tablespoons boiling water
1/4 cup fresh mushrooms, sliced
1 slice ginger root
1 garlic clove, minced
3 eggs, slightly beaten
Prepare rice according to package directions. For best results refrigerate cooked rice overnight.
In a small bowl, sprinkle cooked chicken pieces with sherry and cornstarch. Heat 2 tablespoons oil in a wok or frying pan over high heat. Add onion and celery, and stir-fry about 2-minutes, shaking pan to prevent browning. Add 1 tablespoon soy sauce and 1 to 2 tablespoons boiling water. Reduce heat to medium. Cover and steam 1-minute. Add mushrooms, cover and cook until tender 1 to 2-minutes. Remove vegetables and reserve.
Reduce heat to medium and add 2 tablespoons oil. When hot, add ginger and garlic, and sauté. Discard when lightly browned. Add chicken.
Toss and fry 2-minutes. Add rice and cooked vegetables. Toss until hot. Add oil if needed. Make a well in center of mixture. Add eggs and stir until scrambled.
Mix well, then season with soy sauce and serve immediately.