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1
Heat a large heavy-bottomed skillet (cast iron works best) over high heat.
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2
When hot, add 1 tablespoon of oil to the pan.
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3
Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent.
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4
Add the garlic, ginger and scallion whites and stir fry until fragrant.
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5
Add the vegetables and chicken and cook until crisp, about 2 minutes.
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6
Transfer contents to a large bowl and return skillet to heat.
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7
Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper.
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8
Stir constantly until the eggs are almost set but still moist.
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9
Transfer eggs to the bowl with the chicken and veggies and again return skillet to heat.
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10
Add the remaining oil then toss the pre-cooked rice into the pan making sure to break up any clumps.
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11
Stir the rice making sure it is evenly coated with the oil and season with salt and pepper.
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12
Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy.
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13
Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes.
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14
Toss in the scallion greens and remove from heat.
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15
Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!
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16
).
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17
Serve in bowls and garnish with a few dollops of hot chili sauce.
