Chicken-Fried Rice is a favorite of Sean's, but because cooking both eggs and Asian cuisine scares me, I had been putting it off.
So, right off the bat we encountered some fairly large challenges, i.e. I only have one skillet. This is a problem when I need to be making chicken, scrambled eggs AND stir-frying. We kept having to clean the pan between each step, which made this a seemingly endless process.
Anyways, I used this recipe found on Chicken-Fried Rice. I started out by frying the chicken pieces in vegetable oil, while Sean started the white rice.
Here's where things get embarrassing. I hate eggs, Sean hates eggs and as such, I've never learned how to make eggs. This is something that maybe I'll get over someday, but I'm not eager to get over it, either. Eggs smell awful to me; I hate how they jiggle, I hate the taste of yolks. EWWW. I know I'm much pickier than almost all of you, dear readers, but cut me some slack on this one.
Anyway, I had NO idea how to make scrambled eggs (which we felt we could stand in the fried rice), so I literally had to look it up on YouTube. After watching a "Kids Cook" segment (I know, how sad is that?), I figured I could do it. I added some water to the eggs, beat them with a fork and poured them in and started that scraping action.
People: This is the grossest thing ever. And kind of fun.
After scraping out the egg (which we reserved on a nearby plate), I added one teaspoon of vegetable oil and one teaspoon of sesame oil to the pan, then tossed in some onions, garlic and peas. We were supposed to have peas and carrots, but Sean couldn't find a frozen mix bag (he claims).