Special Fried Rice

1 Tbs vegetable oil
3 eggs, lightly beaten
1 Tbs peanut oil
1 brown onion, halved and cut in thin wedges
1/2 small red capsicum, finely chopped
2 & 1/2 cups cooked, cold, white long-grain rice
1/2 cup cooked shredded chicken
1 medium carrot, cut into matchsticks
2 Tbs soy sauce
1 clove garlic, crushed
2 tsp grated fresh ginger
100g snow peas, thinly sliced
80g bean sprouts, rinsed

1. Heat the vegetable oil in a large wok or frying pan over a moderate heat.  Add egg and tilt to cover the base and sides.  Cook for 1 minute or until set underneath.  Fold in half and cook for a further 2 minutes.  Transfer to a cutting board and silce thinly.
2. Add peanut oil to wok or frying pan.  Stir-fry onion and capsicum for 1 minute.
3. Add chicken and rice and stir-fry for 2 minutes.
4. Add the carrot, soy sauce, garlic, ginger and half of the egg.  Stir-fry for 1 minute or until hot.
5. Remove from heat and add the snow peas and half the bean sprouts.  Toss to combine.
6. Serve topped with the remaining egg and bean sprouts.

Serves 4

Add other ingredients as you like.  Water chestnuts work well.