Chicken Fried Rice

Canola or vegetable oil
2 eggs, slightly beaten
1 boneless, skinless chicken breast, cut into small pieces
1 medium onion, chopped
1 carrot, diced small
½ cup frozen peas
1 tsp ginger puree (or fresh minced ginger/ fresh grated ginger/ginger paste)
2 Tbsp soy sauce
¼ tsp fish sauce (optional)
2 ½- 3 cups cold, day old rice


Heat a large skillet to medium-high heat. Add 2-3 tablespoons of oil. When oil is very hot add in beaten eggs. Tilt and swirl pan to spread and flatten out egg. When eggs are almost set, use a spatula to flip. After about 10 seconds, remove cooked egg to a plate. Try to keep most of the oil in the pan. Return pan to burner. While pan is reheating, chop egg into pieces with spatula. Next, season the chicken with salt and pepper and add it to the skillet. Cook about 5 minutes, stirring occasionally, until thoroughly cooked and starting to brown. Remove cooked chicken to the plate holding the eggs. Again, try to keep all excess oil in the pan and return it to burner. Add in chopped onion. Cook 2-3 minutes, stirring occasionally, until starting to color around the edges. Add carrot and cook 2-3 minutes. Add peas and cook another 2-3 minutes until peas are warmed through. Next add in ginger. Stir fry for 2-3 minutes to cook the ginger and mix the flavor into the veggies. Add rice to skillet. Break up any clumps and stir to mix in vegetables. After 3-4 minutes, when rice is hot, add in soy sauce. Start with about 1 tablespoon. Pour it over rice and stir to combine. Use more or less soy sauce to taste. The more you use, the saltier and more brown the fried rice will be. Next add in fish sauce, if using. Return cooked chicken to skillet . Stir and warm through for about for 2-3 minutes. Finally, turn off heat and add cooked egg to top of fried rice. Serve hot as main or side dish.