Chicken and Walnut Fried Rice

Heat 1½ teaspoons of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until set, then transfer to a plate and set aside.

Add 1½ teaspoons of vegetable oil to the wok and increase heat to high. Add the chicken breast strips and season with white pepper, stirring constantly until cooked through and no longer pink.

Add the remaining 1½ teaspoons of oil to the wok. Stir in the grated ginger and cook for 30 seconds until fragrant.

Add the sliced mushrooms and carrots to the wok, tossing frequently until the mushrooms are tender and the carrots are just softened.

Add the chopped walnuts and toss to combine with the vegetables.

Add the chilled cooked brown rice, breaking up any clumps with the spatula or wok turner. Stir and toss continuously to combine with the other ingredients.

Pour the soy sauce over the rice mixture and toss thoroughly until the soy sauce is evenly distributed and the rice is heated through.

Add the cooked scrambled eggs and sliced green onions to the wok, tossing gently until everything is evenly combined and heated through.