Makes 4 servings. Difficulty
4 eggs 1 teaspoon salt 3 tablespoons vegetable oil 3-1/2 cups cold cooked rice 1/2 teaspoon minced peeled fresh ginger 1/4 cup chopped celery 1/2 cup sliced green onions
1/2 cup carrots, thinly sliced 1/2 cup roasted chicken, shredded 1/2 cup gf bacon, crumbled
Whisk together eggs and 1/2 teaspoon salt.
Heat a large skillet or wok over medium heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of oil to wok and tilt wok to coat. Heat until very hot. Add eggs all at once and as they bubble up around the edges, push them to the center, tilting skillet to cook the eggs evenly. Break cooked eggs into clumps. When eggs are set, remove from pan and set aside.
Add remaining oil to skillet and heat until very hot. Saute celery. Add rice and ginger and cook, stirring to coat grains with oil for about 3 minutes. Stir in cooked eggs along with green onion slices, carrots, chicken and bacon. Season to taste with salt and pepper. Serve immediately.