Fried rice

Ingredients

DONT SKIMP

egg, onion, soy sauce, chicken

Options: peans, carrots, sesame oil[PREFERRED],

Serving size:2

• 2 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
• .5 lb bonelss skinless chicken breasts , diced into 3/4-inch pieces
• 1 Tbsp sesame oil , divided
• 1 Tbsp canola oil , divided
• 1 cups frozen peas and carrots blend
• 2 green onions chopped (Garnish)
• 2 cloves garlic , minced
• 2 large eggs
• 3 Tbsp low-sodium soy sauce

Instructions

1. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
2. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
3. Return chicken to skillet along with rice STIR FRY for 5 min. Add in soy sauce In the END and season with salt and pepper to taste.

   Recipe notes

4. Stir fry rice for 5 minutes, Do in batches avoid overcrowding. Use cold ice, prevent overcooking Recipe link

5. Uses peas,carrots and sesame oil. This recipe is wrong Recipe link https://therecipecritic.com/chicken-fried-rice/

6. dont forget pepper
   Recipe Link

Recipe Link

Notes

1. Becarefull with salt, add give time and taste.

2. Just a drop of sesame oil . May be 1/8th tsp

3. How to use Soy effectively ?

4. How to stir fry, temperature, fat and time, to hit. ?

    The high temperature required for stir-frying sears food 
    quickly and preserves the natural juices. It takes only 
    minutes (two to five, usually), so vegetables stay bright 
    and crisp, meat browned and succulent. When the heat is high
    and the cooking quick, the Cantonese describe the result as
    wok hay―loosely translated "the breath of a wok." It's a
    difficult quality to define, but you can experience it in the
    first few moments after food is removed from the wok. The food
    tastes vibrant and fresh, characterized by concentrated, harmonious
    flavors with a hint of smokiness. To appreciate wok hay, serve 
    food immediately.
   

   https://www.cookinglight.com/cooking-101/techniques/cooking-class-stir-frying

   ** VERY INCOMPLETE **

5. Blanche veggies, pan not hot enough, meat should be dry and do not season before cooking It should be crunchy and not soggy.

   COMEBACK AND FINISH

6. Add soy sauce and stir fry AFTER adding the rice. Do not burn the SAUCE. Unrelated note, since soy sauce could reduce due to heat. Add 1:1 ratio