1cupmixed vegetableswe like corn, peas, and carrots, in small pieces
2eggs
4 to 6cupsday-old cooked rice
1green onionchopped
1clovegarlicminced
1/2"fresh ginger root
1/4 to 1/3cupsoy sauce
2tablespoonsto 1/4 cup rice vinegar
1teaspoonfresh lime juice
1/2 to 1teaspoonsugarmay not be necessary
Instructions
Heat a wok, large skillet, or cast iron pan with a small amount of oil over medium-high heat. Add vegetables and cook until almost done (a few minutes). Remove vegetables from pan and keep warm.
If needed, add a small amount of oil. Add chicken to pan to heat. After heated, add to dish with vegetables to keep warm.
Next, make the sauce. If needed, add a small amount of oil to the pan. Add the garlic, ginger, and whites of green onion, and cook and stir for about 1 minute. Add the soy sauce, rice vinegar, and lime juice. If necessary, balance seasoning by adding more of one ingredient, or watering down (about 1 tablespoon at a time) to dilute if too strong. Once desired taste is achieved, pour sauce over chicken and vegetables.
After making the sauce, add a small amount of oil to the pan. Add eggs and quickly break the yolks. Cook eggs until almost done. Eggs will look slightly wet. Remove from pan and add to chicken and vegetables.
If necessary, add a small amount of oil to the pan. Add the rice and break up all of the grains. Let the rice cook for at least 2 or 3 minutes before stirring. Let rice cook against the hot pan for several minutes between stirrings.
Once the rice has been fried to your liking, add the rest of the ingredients back to the pan. Cook and stir over the heat for a few minutes, to bring everything back up to temperature. Serve at once.