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Makes 4 servings.



  1. Heat 1½ teaspoons oil in large skillet or wok over medium heat until hot.
  2. Add eggs and cook, without stirring, until set. Invert skillet over baking sheet to remove cooked eggs; cut into strips. Set aside.
  3. Heat remaining 1 tablespoon oil in skillet over medium-high heat until hot. Add walnuts; stir-fry until lightly browned.
  4. Sprinkle chicken with pepper.
  5. Add chicken, mushrooms, carrots, onions and ginger to skillet; stir-fry about 3 to 4 minutes or until carrots are tender.
  6. Stir in rice and egg strips; sprinkle with soy sauce.
  7. Toss lightly; heat thoroughly. Serve immediately.