Chicken Fried Rice

Heat your wok or non stick skillet over medium high heat for about a minute until very hot. (If you are using leftover cooked chicken, skip this step and go straight to cooking your eggs, and add the other tablespoon of sesame oil with the cooked rice). Add 1 tablespoon of sesame oil, and allow it to heat through. Add the cubed raw chicken to the hot oil and stir to coat. Add some salt and pepper to taste. Continue cooking the chicken until all the liquid has cooked out and the chicken begins to fry and color in the oil. Remove chicken to a seperate plate.

Keeping the heat on the skillet, add one tablespoon of vegetable oil and allow it to heat through, Add the 2 beaten eggs, the green parts of your green onions, and some salt and pepper. Fry over high heat, breaking up the eggs as they cook, just until the eggs start to color, about a minute. Remove the egg and green onion mixture to the plate with the cooked chicken. Wipe out your skillet.

*Have all of the remaining ingredients cut, measured out and ready to go before you start the next steps because it goes fast!

Heat 1 tablespoon of veggie oil over high heat. Add diced onion and fry, stirring constantly for about one minute. Add garlic, ginger and the whites of the green onions. Cook about 30 seconds. Throw in the shredded carrot and cook, always stirring, for another 30 seconds. Now add in the chicken, the eggs and scallion mixture, the remaining tablespoons of veggie and sesame oil, and the cold cooked rice. (Also add any other veggies you might want to use, like peas).

Using 2 wooden spoons, break up and toss the rice to coat it with the oil and ingredients. When rice is sufficently separated, pour in your soy sauce. Usuing your 2 wooden spoons, toss the rice and other ingredients to coat with the soy sauce. Now here is the key to faboo fried rice: Let it cook over high heat, tossing it every 30 seconds for about 3 to 5 minutes until the moisture of the soy sauce has cooked out and the rice has started to go crispy and separate. Taste and adjust your seasonings with salt and pepper if needed.

I served this with a pickled cucumber salad and it was just lovely. Enjoy!