Chicken Fried Rice

Heat a large heavy-bottomed skillet (cast iron works best) over high heat. When hot, add 1 tablespoon of oil to the pan. Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent. Add the garlic, ginger and scallion whites and stir fry until fragrant. Add the vegetables and chicken and cook until crisp, about 2 minutes. Transfer contents to a large bowl and return skillet to heat.

Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper. Stir constantly until the eggs are almost set but still moist. Transfer eggs to the bowl with the chicken and veggies and again return skillet to heat.

Add the remaining oil then toss the pre-cooked rice into the pan making sure to break up any clumps. Stir the rice making sure it is evenly coated with the oil and season with salt and pepper. Allow the rice to cook, undisturbed for about 2 minutes…allow it to get crispy. Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes. Toss in the scallion greens and remove from heat. Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!).

Serve in bowls and garnish with a few dollops of hot chili sauce.