Chicken Fried Rice

In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Adds the beaten eggs, and cook and stir them until they're thickened and no liquid egg remains. Remove the eggs from the pan and set them aside. Editor's Tip: Cook the eggs until they're just set to prevent them from becoming dense and rubbery. If using a skillet, choose a nonstick one, since both rice and eggs are notorious for sticking to stainless steel pans. Using the largest skillet available will provide the most surface area to allow moisture to escape, resulting in a fluffier fried rice.

To the same skillet, add the remaining 2 tablespoons of oil. Add the onion and frozen peas and carrots and cook until they're tender, four to five minutes.

Stir in the chicken and garlic, and cook for two to three minutes longer. Remove the mixture from the pan and set it aside.

Add sesame oil and rice to the skillet, and cook until the rice begins to brown, 10 to 12 minutes. Editor's Tip: Break up any clumps of rice with damp hands before adding it to the pan. If you like bits of crispy rice for more texture, gently press the rice into a layer in the pan, let it cook undisturbed until the bottom gets a little crispy, then break it up so the crispy bits are mixed in with the softer rice.

Stir in the eggs, the chicken and vegetable mixture, the soy sauce, salt, pepper and ginger. Cook until everything is heated through, two to three minutes. Serve chicken fried rice in bowls with chopped green onion.