The Fried Rice:
2-3 green onions
1C each, carrot, Napa Cabbage, Red Pepper (can do green pepper), peas, cashews, fresh cut pineapple
1Tbs each crushed Garlic & ginger paste
1 thin sliced chicken breast.
2C cooked Jasmine rice.
chopped cilantro
The sauce:
2Tbs each Rice vinegar, & honey,
4 Tbs each soy sauce, yellow curry powder, water
1tsp Asian red chili. (you can use a Tbs of sriracha too)
After the chicken is thin sliced put some of the sauce over it to do a little marinade. Tip....if you slice the chicken partially frozen it helps make for perfect slices. Double Tip.... If its fresh, just put it in a small zip lock and lay it flat on the top shelf of the freezer while the rice cools. It will be stiff for cutting in 15-20 min.
Tbs of olive oil in the pan to sear the chicken, when done put on a plate then drop the carrots and cashews, when carrots are starting to soften, you drop all the stuff except the rice to sear for a bit, then add the rice and mix in and Salt & Pepper to taste. Dress with chopped cilantro just before plating. You can do this in a wok or a large side fry pan. Prep and cook time 35-45 min....just depends on your knife skills.