Chicken Fried Rice

For the rice: Add the rice and water to a small saucepan over low heat; bring to a simmer with the lid on, 6–7 minutes. Cook an additional 8–10 minutes with the lid on to steam slowly; when rice is done, remove from heat and set aside.

Blanch the vegetables: Bring a pot of water to a boil and add 3 big pinches of salt; fill a large bowl with ice water. Add the English peas to the simmering water for 10 seconds, then remove to the ice bath with a slotted spoon. Blanch the sugar snap peas in the same manner. The asparagus and green beans will each take about 3-4 minutes to blanch. Remove all of the vegetables from the ice water and set aside.

Trim and discard the dark green part of the scallion and remove outermost layer of the remaining section. Peel the piece of ginger with a spoon and mince as finely as possible; set aside. Mince the onion and set aside. Mince the garlic and add to the ginger. Slice the scallion into thin rounds and add to the onion. Peel the carrot, slice into thin rounds, and set aside. Now cut the blanched vegetables so they are the same size. On a separate cutting board, dice the chicken into bite-sized pieces, removing any pieces of cartilage or bone; set aside.

Place the wok over medium-high heat and add a splash of sesame oil to heat. Meanwhile, crack the eggs into a bowl and beat them. When the oil is hot, add the chicken and cook through, 3–4 minutes. Add the garlic and ginger to the chicken and cook 1 more minute, stirring constantly to prevent burning. Add the onion and scallion, followed by the carrot, and cook for 1-2 minutes. Add soy sauce and stir to marry the flavors; add the eggs, stirring so they can cook and break up into pieces. Then fold in the rest of the vegetables. Once the egg has finished cooking, taste and season with more soy sauce and sesame oil, and add the sesame seeds.

Add the rice and stir well to combine. Serve on a large platter, finish with additional sesame seeds, and eat while hot.