Yield: 4 servings.
4 cups cooked rice
1/2 lb. chicken breast, diced
2 eggs, beaten
2 green onions, diced
1 Tbsp. dried shallots, fried in oil
1/2 red bell pepper, diced
2 Tbsp. vegtable oil
2 Tbsp. Lee Kum Kee XO
Pan-fry beaten egg into a thin sheet, remove and set aside on plate. Sautè chicken and bell pepper in oil until done. Add cooked rice, XO sauce, and green onion. Stir-fry until heated through. Pour fried rice mixture onto egg sheet. Fold egg sheet to cover rice. Top with fried shallots and serve.
