This recipe is one my husband and I use regularly as it is delicious and it heats up well for left overs. It is called Asian Chicken Fried Rice.

4 tbsp. fish sauce
2 tsp. hot bean paste or hot bean sauce (optional)
4 beaten eggs
2 tbsp cooking oil
4 med. size garlic cloves, minced
3/4 cup baby carrots, shredded or thinly sliced (the ones already thinly sliced at the grocery store work)
8 oz. water chestnuts, chopped
1 10 oz. frozen baby green peas, thawed
1/3 pound boneless, skinless chicken breast
1/3 pound thin pork, cut into 1/2" pieces
1/2 pound small to medium shrimp, cleaned, peeled and cut into 1/2" pieces if too large
6 cups chilled rice (cook rice early in the say so it has time to cool, then chill in refrigerator)
2 tbsp. snipped cilantro or parsley
1 tbsp. lime juice
Soy sauce
1 small tomato, sliced in thin wedges
1 small cucumber, sliced thin
Cilantro (optional)


In small bowl stir together fish sauce and bean paste. Set aside.
Preheat wok or large skillet over medium high heat. Add 2 tbsp. cooking oil.
Scramble eggs very lightly, just until they are set, then remove from wok.
Add 2 tbsp. cooing oil to wok, add carrots and water chestnuts, cook about 2 minutes.
Then add pork, chicken and shrimp.
Cook until meat starts to change to white texture.
Now add onions, garlic and cilantro, stirring lightly.
Add rice to mixture, it will be clumped together so it must be separated.
Add baby peas and mix well.
At this time add fish sauce and hot bean past if desired.
Add eggs and mix well.
Cover mixture and cook until hot and steam rises every, stirring about every minute so rice won't stick to wok.

Spoon onto serving plate. Arrange tomato and cucumber around edge of platter.
Garnish with cilantro, if desired.