Ingredients (4 servings)

• diced chicken thighs 1 lb
• salt 1 tsp
• canola oil 3 tbsp
• large eggs 3
• chopped onion 2/3 cup
• minced garlic 2 cloves
• ground ginger 2 tsp
• diced large carrot 1
• cold cooked rice 4 cups
• green peas 1 cup
• soy sauce 3 tbsp
• sesame oil 1 tsp

Preparation

1. 1
   Use cold, cooked rice to prevent it from becoming sticky.
2. 2
   Salt the chicken and sauté it in a wok or large skillet with a little oil. Set aside.
3. 3
   Beat the eggs and quickly scramble them. Set aside.
4. 4
   Sauté the onion, garlic, ginger, and carrot.
5. 5
   Add the cold rice and sauté until heated through.
6. 6
   Return the chicken and eggs to the pan, add the peas, soy sauce, and sesame oil. Mix well and serve.