1 tbsp. safflower oil
1 tbsp. fresh ginger, minced
3 scallions, finely chopped
1/2 cup chopped celery
1 cup cooked chicken, thinly sliced
1/2 cup unsalted peanuts
2 1/2 cups cooked white rice,
2 large eggs
1 tsp. dark sesame oil
1. In a wok or a large skillet, heat the safflower oil over high heat.
2. Add half of the ginger and half of the scallions, and saute for a few seconds.
3. Add the celery and cook for 2 minutes, stirring.
4. Mix in the chicken and the remaining ginger and scallions and stir-fry for another minute or two.
5. Add the peanuts and rice to the wok, being sure to break up any clumps, and stir-fry for 3 minutes, tossing constantly so that they don't burn or stick.
6. In a small bowl, beat the eggs with 1 teaspoon of the sesame oil.
7. Add the egg mixture to the wok and stir-fry for 2 to 3 minutes more, until the eggs are thoroughly cooked and blended into the rice.
8. Serve with soy sauce and additional sesame oil on the side.
Based on individual serving.
Calories: 641
Total Fat: 30 g
Carbohydrates: 52 g
Protein: 37 g
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