Fried Rice with Chicken and Cashews

Ingredients

• Salt and pepper - To taste
• Green onions - 4, chopped
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Eggs - 2, beaten
• Peas - 1/2 cup, frozen
• Carrots - 2, diced
• Cashews - 1/2 cup, unsalted
• Chicken breast - 2, boneless and skinless, diced
• Cooked rice - 4 cups, chilled

Instructions

1. Heat a tablespoon of sesame oil in a large skillet or wok over medium heat.
2. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of sesame oil and sauté the carrots, peas, garlic, and ginger until the vegetables are tender.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked.
5. Add the chilled cooked rice to the skillet and stir-fry for a few minutes, breaking up any clumps.
6. Pour in the soy sauce and stir to coat the rice and vegetables evenly.
7. Add the cooked chicken and cashews to the skillet and stir-fry for another 2-3 minutes.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions before serving.