Chicken Fried Rice

Cut boneless chicken breasts into small, uniform cubes.

Create a marinade by mixing 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon ginger paste; toss with chicken.

Preheat a wok or large skillet over high heat until it is smoking hot to achieve wok hei flavor.

Cook the marinated chicken in the hot pan until golden, then remove and set aside.

Stir-fry the mixed vegetables quickly in the same pan.

Add the day-old cold rice to the pan, breaking up any clumps before cooking.

Mix the cooked chicken back into the pan with the rice and vegetables.

Season the dish with 3 tablespoons of soy sauce and toss continuously to prevent burning.

Add the eggs last and stir-fry quickly to maintain their texture.