2 T oil (peanut, vegetable, olive... anything except motor oil)
3 c cooked rice (it's better if you use rice cooked the day before)
4 boneless skinless chicken thighs cut into bite size pieces (raw or cooked)
4 green onions, chopped
2-3 cloves garlic, minced or thinly sliced
8 oz peas and carrots (fresh, frozen, or canned- whatever you've got)
1 t ginger powder
1 T sesame oil
3 T soy sauce
In a wok or large pan, heat oil over medium heat. If you're using raw chicken, add that first, and cook it thoroughly. Then, add the green onions and garlic, and let them cook for a minute or so, throw the rice in, and mix it all up. Add the ginger powder and let it cook for a couple of minutes, stirring constantly. When it's nice and fried, push everything to one side of the pan, and scramble and cook both eggs on the other side.
When the eggs are cooked, stir everything to combine, and add the peas and carrots, sesame oil, and soy sauce. If you're using previously cooked chicken, add that, too. Mix everything together, and let it cook for about 2 more minutes and serve.
Now taste it