Fried Rice Makeover

We made this with the leftover sushi rice from Friday. I definetely think this was the best one we've made. In the past it has alwasy seemed to tast like a stir-fry rather then the good old fried rice. I obviously think this dish is way healthier then takeout. I don't even want to think about what really goes into the real dish. A moment on the lips, forever on the hips!

Chicken Fried Rice

3 C cold cooked rice
1 T vegetable oil
2 chicken breasts diced
1/4 t Chinese five spice
3-4 T soy sauce
1/2 t garlic powder
1/4 t celery salt
1 t vegetable oil
1 small onion diced
1 C frozen peas
1-2 carrots diced
1 C sugar snap peas
4 T soy sauce
2 eggs beaten


Heat oil in wok on medium high. Add chicken cook 2 minutes then add soy sauce, garlic powder, celery salt and five spice powder. Cook chicken until done and remove to bowl with sauce. Add egg and scramble, remove. Add remaining oil and cook vegetables for 5 minutes. Add cold rice and toss to combine. Turn down heat to low and add remaining soy sauce, eggs and chicken. Cover wok and cook until rice is heated through.