Chicken Fried Rice

Chicken Fried Rice

Ingredients:

2 tbsp. vegetable oil
2 eggs, lightly beaten
2 tbsp, plus 1/4 tsp. soy sauce
1 clove garlic, minced
1 tbsp. minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground chicken, pork or protein of your choice
2 carrots, shredded
1/2 c. frozen peas
2 c. cooked white or basmati rice
2 tbsp. rice vinegar

Directions:
In a wok or large nonstick skillet, heat 1 tbsp. oil over high.  Meanwhile in a small bowl, lightly beat eggs with 1/4 tsp. soy sauce to combine.  Add eggs and wirl to coat bottom of pan.  Cook, without stirring until almost set, 1 min., then fold in thirds with spatula.  Transfer cooked eggs to a work surface to cut into 1/2- inch pieces.

Add 1 tbsp. oil to wok/pan and swirl to coat.  Add ginger, garlic and scallion whites and cook, stirring constantly, until fragrant, 30 seconds.  Add chicken and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 min.  Add carrots, peas, and rice and stir to combine.  Add cooked egg, 2 tbsp. soy sauce and vinegar and cook, stirring constantly until rice is coated.  Let cook, undisturbed, until warm.  Top with scallion greens and serve.