Tantalizing Tuesday Fried Rice

Fried Rice

Approx 6 cups of leftover rice My preference is Basmati Rice, as it cooks up nicely and doesn't clump up after it is refrigerated.
1 - 2 Eggs
1 onion, diced
3 - 4 Chicken Breasts sliced. You may also used a Chinese Pork. If you have a local asian food market ask for Char Su, prounounced Cha - Su, or Barbecued Pork
1 Can Baby Corn
1 Can Bamboo Shoots
1 Can Sliced Water Chestnuts
2 - 3 cups of frozen mixed vegetables or fresh steamed veggies
Soy Sauce
Teriyaki Sauce
Oyster Sauce
Hoisin Sauce
Rice Vinegar
Sesame Seeds
Peanut Butter
Sesame Oil
Garlic & Onion Powder
Ginger
Salt & Pepper

Okay, Take your rice, and marinate for at least 30 minutes with
1 tsp. soy sauce,
2 Tbsp. Rice Vinegar
2 tsp. Teriyaki Sauce
2 tsp. Oyster Sauce
1 tsp. Hoisin Sauce
2 tsp. Sesame Oil
1/4 cup sesame seeds
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Ginger, powdered or fresh
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Scramble your eggs, and season with salt and pepper to taste. Set aside.
Cook your chicken, and season with a bit of teriyaki, soy sauce, oyster sauce and hoisin sauce. Set aside with the eggs.
Cook your onions, and season with salt and pepper to taste. Set aside with chicken. Combine Baby Corn, water chestnuts and bamboo shoots with chicken.

Heat up your pan with a dab of peanut butter and about 3 Tbsp. of sesame oil. Be sure not to burn the peanut butter, and don't add too much oil, or it will be very oily. Add your rice, and fry. You can't really mess this step up, because you really want the rice crispy. Let it sit in the pan for a few minutes, and then turn the rice to brown it evenly. When the rice is sufficiently "fried" Add chicken mix, and frozen or steamed veggies. Cook till heated thoroughly. Adjust seasoning as needed.