This is my favorite fried rice that I often use to serve my guests. It doesn’t take that much effort but the flavor is very nice. It’s got a great amount of protein and vegetables to balance the carbs – very friendly for picky eaters.

1. Butterfly the chicken breast into 2 halves. You can switch the chicken to other kind of protein; I have tried pork chops, shrimp and tilapia fillet. They work really well.

2. Season the chicken with salt, paprika, sugar, garlic powder, soy sauce, Chinese cooking wine, and some white pepper to taste. Mix thoroughly and set it aside for 15 minutes.

3. In a small bowl, combine all the sauce ingredients and set it aside.

4. Preheat your wok and add a tbsp of vegetable oil. Pan fry the chicken breast over medium heat for a few minutes each side to get it golden brown. Remove the chicken from the wok and roughly dice into cubes.

5. Clean the wok and heat it up again. Add 1.5 tbsp of oil then pour in 2 beaten eggs. Stir until the egg sets. Cut the egg into big chunks by using your spatula. Remove the egg from the wok. We will add it back to the fried rice at the end so it doesn’t get seasoned by the dark soy sauce; this way, the egg can keep the golden color.

6. Add 1 tbsp of oil to the same wok. Toss in the garlic, ginger, and frozen vegetable mix. Stir over medium heat for a couple of minutes. Turn the heat to the highest and add 2.5 cups of cooked rice. Continue to stir for a couple of minutes.

7. Drizzle in the sauce and mix until the flavor is well combined . Introduce the chicken and the egg back into the wok. Add 1/4 cup of diced green onion and sprinkle some toasted sesame seeds. Give it a final toss and enjoy!