- 2 cups steamed rice that has been chilled 3 to 4 hours
- 3 eggs
- salt
- 3 tbsp vegetable oil
- 1 cup cooked chicken, diced
- 1 scallion, minced
- 1 cup, sliced mushrooms
- 1/4 cup drained and diced canned bamboo shoots
- 2 tbsp soy sauce
- Beat the eggs with a pinch of salt.
- Heat 1 tbsp oil in a skillet. Add the mushrooms. Saute lightly and remove from pan.
- Heat 2 tbsp of oil. Add the eggs, cook stirring 1 minute.
- Add the rice and the cooked chicken. Fry well, mixing with the egg.
- Add the scallion, the mushrooms, and the bamboo shoots.
- Season with soy sauce and add salt if necessary. Serve.