Chicken Fried Rice

Whisk your eggs with 1/4 teaspoon of soy sauce. Heat 1 tablespoon of olive oil in a large pan, add your eggs to your pan and move around to cover the bottom of the pan and let cook until set. Do not stir eggs; when ready/cooked, fold omelet, remove from pan and set aside.

In a small bowl mix your remaining soy sauce, rice wine vinegar and sesame oil; set aside.

In the same pan, heat another tablespoon of olive oil, add your onions and ginger. Cook gently for 1 minute, add your chicken and stir often; cook until no longer pink, about 5–10 minutes. Add your vegetables, cook for 3 minutes, then add your rice. Stir everything to combine. Cook for 2-3 minutes until rice is hot, then add your eggs. Add your soy mixture and toss everything well to cover all ingredients. Cook for 1–2 minutes and serve.

Note: if you happen to have a wok, then you are one step ahead of the game!

You could also top the rice with fresh green onions thinly sliced. Very pretty!