Here is a classic, foolproof recipe for Chicken Fried Rice. It is a fantastic way to use up leftover rice and is easily customizable based on whatever vegetables you have in your fridge.

• Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and quickly scramble them until just cooked. Transfer the eggs to a clean plate and set aside.

• Cook the Chicken: Return the pan to the heat and add another tablespoon of oil. Add the diced chicken, season lightly with salt and pepper, and cook until browned and cooked through (about 5-6 minutes). Transfer the chicken to the plate with the eggs.

• Sauté the Aromatics and Veggies: If the pan is dry, add a tiny splash of oil. Add the diced yellow onion and the white/light green parts of the green onions. Cook for 2 minutes until softened. Add the garlic, peas, and carrots, cooking for 1 more minute until fragrant.

• Fry the Rice: Turn the heat up to high. Add the cold, cooked rice to the pan. Use a spatula to break up any clumps. Toss and fry the rice with the vegetables for about 3 minutes, letting the rice get slightly toasted.

• Bring it Together: Pour the soy sauce and sesame oil evenly over the rice. Sprinkle in the black pepper. Toss everything together continuously until the rice takes on a uniform brown color and is heated through.

• Final Mix: Stir the cooked chicken and scrambled eggs back into the pan, breaking the eggs into smaller pieces with your spatula as you mix.

• Garnish and Serve: Remove the pan from the heat. Stir in the remaining dark green parts of the green onions. Serve immediately.