2cupsleftover white ricechilled overnight - do not use freshly cooked rice -- it will be too sticky
1 ½cups chickendiced (can substitute pork, beef or shrimp)
2 teaspoonssoy sauce
1 teaspoonsesame oil
½ teaspoon chili garlic sauce
1 large egglightly beaten
½ cup frozen peas
3scallionsthinly sliced
¼cup cilantrochopped
Instructions
Chop the vegetables and chicken before you begin cooking and have them ready to go
In a small bowl combine the soy sauce, sesame oil and chili garlic sauce, stir to combine and set aside.
In a large skillet, heat the canola oil over medium high heat. When the oil starts to slick across the pan, add the onion, pepper and carrot, stir, cooking until the vegetables become tender 3-5 minutes.
Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice, stirring occasionally to break up clumps and heat through 1-2 minutes.
Add the chicken (or other protein) and soy sauce mixture, stirring until well combined. Add the egg and toss well to combine with the rice mixture. Add the peas, scallions and cilantro, cooking just until the peas are thawed. Serve.