2 cups cooked chicken, thinly sliced
1/2 teaspoon ginger, ground
1/2 teaspoon salt
3 1/2 tablespoons soy sauce, divided
2 tablespoons peanut oil
3 tablespoons sesame seeds, toasted, crushed
2 green onions, chopped fine
1 garlic clove, minced
1 1/2 cups fresh bean sprouts
2 cups hot cooked rice
In large bowl, mix together chicken, ginger, salt and 1/2 tablespoon of the soy sauce.
In large frypan, place peanut oil and heat over medium high temperature. Add chicken mixture
and stir fry until chicken is opaque, about 3 minutes. Add sesame seed, onion, and garlic, continuing to stir fry about 2 minutes. Add bean sprouts and stir just until heated through, about 1 minute.
Finally, gently stir in cooked rice and remaining 3 tablespoons soy sauce. Serve immediately.
Note: To toast and crush sesame seed, place sesame seed in frypan over medium heat. Stir and cook until
golden, about 3 minutes. Crush with mortar and pestle or blend quickly in blender.
Note: Use short grain rice.