Egg Fried Rice

Every Grain of Rice by Fuchsia Dunlop, modified from pg 257 and 258.

• 1 lb chicken
• mushrooms
• spring onions
• 1 egg
• salt
• white pepper

• 5 tbs oil
• 2 tsp Shaoxing wine (subbed Mirin)
• 3/4 cup chicken stock
• 3 cups cooked rice
• 1 tsp sesame oil
• soy sauce (optional)

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1. Heat 2 tbs oil on high; add chicken and mushrooms
2. Add wine and stock; bring to boil
3. Season and remove into bowl
4. Heat remaining oil and add beaten seasoned egg until half cooked
5. Stir fry rice, breaking up lumps
6. Add prepared ingredients over rice
7. Mix and stir fry 30 more seconds, seasoning if needed
8. Stir in green onions, sesame oil, and (optional) soy sauce); serve

I didn't have any eggs and I made this anyway because I'm a monster.  Used leftover rice from Asia Kitchen, which was amazing.