Coat chicken with cornstarch, sherry, 2 tablespoons oil, and salt. Heat wok with 1 tablespoon oil and add 1 clove crushed garlic and a few thin slices of fresh ginger. Cook until dark and discard. Cook chicken in flavored oil and remove. Cook ham and remove. Cook sausage and remove. Scramble egg and remove. Add another 2 tablespoons oil to the wok and re-season with garlic and ginger. Add onions and cook until golden, then add chilled rice. Add some salt and cook about 10 minutes. Add carrots, celery, chestnuts, bamboo shoots the last three minutes. Add green onions at the end with soy sauce and oyster sauce and mix well.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 351 (49%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 857.3mg||264 %|
|Sodium 738.5mg||25 %|
|Potassium 1029.3mg||27 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 10.1g|
|Protein 74.3g||106 %|
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Calories per serving: 714
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