Playing the part of a prep chef...

I had fully planned to make this chicken fried rice for Friday dinner - then decided to take the kids to the YMCA to swim. Usually when we do the YMCA we get take out on the way home because it's always a question mark as to when we'll be home. Since I had everything in the house already - we decided to go with it. Andy wasn't able to get off early so I took the kids to the Y. The day before I prepped everything for this dish. I cut and seasoned the chicken, made the rice, chopped the veggies, put the sauce together - all the things. When the kids got out of the pool, I called in our "order" and the "chef" got up from his nap and made us a delicious dinner. The kids LOVED this. I did use more than double the chicken and good thing - they were picking out extra chicken because they liked it so much. This one is an absolute do again. Sure it was work on both our parts but well worth the work when dinner is that good and the kids enjoyed it too!

Chicken Fried Rice
⅓ cup oyster sauce
2 tablespoons rice vinegar
¼ teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil, divided
1 small onion, diced
1 (3.5-ounce) package shiitake mushrooms, stemmed and chopped
2 medium carrots, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup frozen green peas
1 tablespoon toasted sesame oil
4 cups leftover white or brown rice
3 large eggs, beaten
2 green onions, thinly sliced
2 teaspoons toasted sesame seeds

In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in green peas until heated through, about 1-2 minutes; set aside .
Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.