Chow, mang!

We've all been there. It's 3am, you just returned home from a night worth (not?) remembering, and suddenly, it hits you—you're starved for some fried rice. Yes, the easiest solution would be to pick up the phone, and your food could be delivered in 15 minutes—but it's 3am, and rational thinking went to bed hours ago. So, you decide to fire up the gas stove and pull out your wok that you use 3 times a year! Success! You realize that you have some day-old white rice (a necessity to make great fried rice), some vegetables, and some chicken (optional). With a bit of skill and some dumb luck, you might just be enjoying some home-cooked fried rice before the sun comes up. Dig in!

Chicken Fried Rice

Ingredients

• 4 cups cold cooked rice
• 8 ounces cooked chicken, chopped into small cubes
• 2-3 eggs
• 1/2 cup green peas
• 1/2 cup carrots, diced
• 1 onion, diced
• 1 green onion, diced
• soy sauce
• salt
• pepper
• sesame wok oil for stir-frying (or any cooking oil)
• 2-3 tbsp. sesame seeds

Directions

1. Add 1 tsp. oil to wok or large skillet, bring to low heat.
2. Lightly scramble eggs until cooked. Set aside.
3. Cook the cubed chicken for about 6-7 minutes in another 1-2 tsp. of oil, stirring constantly, until lightly off white/golden in color. Season with salt and pepper. Remove from pan when done. Set aside.
4. In another 1-2 tsp. of oil, cook the diced onion and green onion on medium heat. Add the peas and carrots. Cook for about 5-7 minutes, stirring occasionally with a large wooden spoon, until tender.
5. Add the eggs, chicken, and cold rice to the skillet, mixing together.
6. Add about 1/2 cup soy sauce slowly, stirring constantly, until rice appears light brown in color. Add more soy sauce as desired.
7. Season with salt, pepper, and sesame seeds.