This is another Kipe family favorite! I have tweaked this recipe many times and now feel that it is perfect for our taste. You can use any combination of meat and/or veggies. I use the ingredients that we love - onion, garlic, chicken, bacon, eggs and peas. You better get out those chopsticks!
2 cups uncooked rice
3-4 Tbsp. canola oil
1/2 cup onion, chopped
1 clove garlic, minced
4 eggs, beaten
6 oz. chicken breast meat
5 slices bacon
1/2 cup frozen peas
1/2 - 3/4 cup chicken stock
3 Tbsp. soy sauce
Cook the rice according to the package directions. Use the shortest cook time - you want the rice to be a bit crunchy. Allow the rice to cool completely. If you are in a hurry, spread it out on a baking sheet and put it in the fridge or freezer.
Cook and shred the chicken meat. Cook and cut the bacon slices into bite-size pieces.
Heat a wok or large frying pan over medium-high heat with 1 Tbsp. of the oil. Stir fry the onion and garlic for a few minutes. Add the eggs and scramble until cooked. Add the chicken, bacon and peas and stir fry until peas are heated through. Remove omelet mixture from wok or pan and set aside.
Add the remaining oil to the pan and heat again over medium-high heat until it is very hot. Add your cold rice and stir to coat every grain.
Slowly add the chicken stock to the rice. Stir fry until the rice has soaked up all of the liquid. Then add the omelet mixture back to the pan, along with the soy sauce. Heat through and serve!