Chicken and Cashew Fried Rice

Ingredients

Cooked white rice

4 cups, preferably day-old

Chicken breast

1 pound, diced

Egg

2, beaten

Green onions

1/2 cup, chopped

Cashews

1/2 cup, unsalted and roasted

Peas

1 cup, frozen

Carrots

1 cup, diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of sesame oil.
4. Add the minced garlic and ginger, cooking for 1-2 minutes, or until fragrant, making sure not to burn them.
5. Add the diced carrots and frozen peas, cooking for 3-4 minutes, or until the vegetables are tender and bright.
6. Stir in the cooked rice, soy sauce, and cashews, mixing well to combine and heat through.
7. Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side.
8. Scramble the eggs until fully cooked, then incorporate them into the rice mixture.
9. Add the cooked chicken and chopped green onions to the skillet. Stir everything together and cook for an additional 1-2 minutes, or until heated through.
10. Taste and adjust seasoning with more soy sauce, salt, or pepper as needed.