Fried Rice with Chicken and Cashews

Ingredients

Salt and pepper

to taste

Green onions

2, chopped

Ginger

1 tablespoon, freshly grated

Garlic

2 cloves, minced

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Eggs

2, beaten

Peas

1 cup, fresh or frozen

Carrots

1 cup, diced

Cashews

1/2 cup, lightly toasted

Chicken breast

2, diced

Cooked rice

3 cups, chilled

Instructions

1. Heat a tablespoon of sesame oil in a large skillet or wok over medium heat. Add the diced chicken and stir-fry until browned and cooked through. Once done, remove from the skillet and set aside.
2. In the same skillet, add another tablespoon of sesame oil and sauté the carrots, peas, garlic, and ginger. Continue to cook until the vegetables are tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Gently scramble the eggs until they are fully cooked.
4. Add the chilled cooked rice to the skillet and stir-fry for a few minutes, making sure to break up any clumps. The goal is to get the rice to a nice, toasty finish.
5. Pour in the soy sauce and stir to evenly coat the rice and vegetables.
6. Return the cooked chicken to the skillet, add the toasted cashews, and stir-fry for another 2-3 minutes to heat through.
7. Season the dish with salt and pepper to taste.
8. Before serving, garnish with the chopped green onions. Enjoy this delightful dish hot.