Chicken Fried Rice

• 1/4 cups Plain Vegetable Oil, Divided Use
• 1 whole Small Onion, Finely Chopped
• 3 cloves Finely Minced Garlic
• 1 piece (1 Inch Long) Ginger, Peeled And Finely Chopped
• 3 whole Scallions, Whites And Greens Separated
• 2 cups Pre Cooked Chicken, Shredded
• 1 cup Mixed Veggies (I Used 1/2 Sweet Corn And 1/2 Cup Frozen Peas)
• 3 whole Eggs, Slightly Beaten
• 2 cups Pre Cooked Rice
• Salt And Pepper, to taste

1. Heat a large heavy-bottomed skillet (cast iron works best) over high heat.
2. When hot, add 1 tablespoon of oil to the pan.
3. Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent.
4. Add the garlic, ginger and scallion whites and stir fry until fragrant.
5. Add the vegetables and chicken and cook until crisp, about 2 minutes.
6. Transfer contents to a large bowl and return skillet to heat.
7. Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper.
8. Stir constantly until the eggs are almost set but still moist.
9. Transfer eggs to the bowl with the chicken and veggies and again return skillet to heat.
10. Add the remaining oil then toss the pre-cooked rice into the pan making sure to break up any clumps.
11. Stir the rice making sure it is evenly coated with the oil and season with salt and pepper.
12. Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy.
13. Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes.
14. Toss in the scallion greens and remove from heat.
15. Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!
16. ).
17. Serve in bowls and garnish with a few dollops of hot chili sauce.

vegetable oil, onion, garlic, ginger, scallions, chicken, mixed veggies, eggs, rice, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-fried-rice-3/ (may not work)