A great way to use up some day old rice, or make rice just to fry it. Whatever the reason, fried rice is a delicious, easy meal.

You cannot use fresh rice for this. Waiting a day is mandatory.

Ingredients:

For the marinade:

2 Tablespoons dark soy sauce.

2 tablespoons light soy sauce

3 cloves garlic, finely chopped

2 inch piece of ginger, peeled, finely chopped

1 boneless, skinless chicken breast cut into 1/2 inch cubes

Salt and pepper

2 Tablespoons sesame oil

2 cups day old rice.

2 eggs, lightly beaten

1 tablespoon dark soy sauce

1 tablespoon fish sauce

splash Mirren

2 tablespoons light soy sauce

2 carrots, finely chopped

1/2 cup frozen peas

3 green onions, chopped

Light soy sauce to taste

Method:

Combine ingredients for the sauce in a bowl. Add seasoned chicken. Marinate for a minimum of 20 minutes.

Precook carrots in boiling water until just tender.

Blanch peas in boiling water for 15 seconds.

Mix dark soy, fish sauce, Mirren and first light soy sauce in a small bowl and set aside.

Preheat wok to smoking. Add oil. Cook chicken until internal temp reaches 165° Remove from work and set aside. Clean wok with paper towel.

Add more sesame oil, heat until smoking. While stirring, add eggs to scramble thoroughly.

Add rice and green onions and stir fry for 3 minutes.

Add sauce and stir until all grains are coated.

Add carrots, peas and chicken and heat through.

Taste, season with salt and pepper and more light soy sauce if desired.

Serve hot. But also makes great cold leftovers the next day.