~ 1/2lb of roasted chicken from freezer, small pieces
1 clove garlic semi-coarsely-chopped
teaspoon of ginger from the jar
1 to 2 green onions chopped
1 to 2 shallots chopped
carrots cut up into tiny pieces, maybe like 1/2 cup?Â
4 cups leftover white rice -- break it up with a fork or hands before cooking
1/2 cup? ish? of frozen peas
~1 tbsp canola oil in the wok, get hot, add chicken, stir around etc. until crispy edges then remove to a bowl
Add a little more oil and slightly lower heat, add garlic + shallots + green onions + ginger (oops, we forgot til a bit later but whatever it still worked) + the carrots, stir around, use lid as needed to get them largely tender; add peas; remove to a bowl
Somewhere along the line, scramble two eggs in a bowl and add a dash of soy sauce, cook in a nonstick pan and remove to a bowl, shred/mash into smaller bits with a fork
Add a little more oil and do the rice by itself in the wok for some minutes, it won't want to really brown but should get ever so slightly crunchy
Add a quarter cup of sauce, consisting of 3:1 soy sauce and sesame oil
Cut the heat and add in the chicken, vegs, eggs, and stir til combined