Tomato Chutney (optional):
1 cup chopped firm ripe tomatoes
1/4 cup chopped onion, rinsed and drained
2 tbsp chopped cilantro or fresh mint leaves
2 tbsp fresh lime juice
2 to 3 tsp minced jalapeño chiles, or to taste
2 tsp minced fresh ginger
1/4 tsp salt, or to taste
4 cups cold cooked long-grain rice
3 tbsp vegetable oil
1 tbsp minced garlic
1 cup chopped onion
1/2 cup chopped carrots (1/4 in. pieces)
1 cup diced (1/2 in. pieces) raw or cooked chicken
1 cup frozen peas, thawed with hot water in a colander
2 tbsp soy sauce
1/2 tsp salt, or to taste
1/4 tsp ground black pepper
2 large eggs, lightly beaten
3 tbsp thinly sliced green onion
1. In a small bowl, mix the tomatoes, onion, cilantro, lime juice, chiles, ginger, and salt.
1. With your hands break up the rice so grains are loose and separate.
2. Set a 14-inch wok over high heat. When the pan is hot, add 2 tablespoon oil and rotate the pan to spread oil. Add the garlic, onion, and carrot to pan; stir-fry until onion is soft, 1 to 2 minutes. Add the chicken, stir-fry until the chicken is lightly browned, 1 to 3 minutes.
3. Reduce heat to medium-high. Add the remaining 1 tablespoon oil to pan. Add the rice; stir-fry until the rice is hot, 2 to 3 minutes. Stir in the peas, soy sauce, salt, and pepper. Push rice to pan sides, exposing pan in center. Pour eggs into center. When they begin to set on bottom, about 30 seconds, stir egg into rice, breaking into small chunks. Scoop the rice into bowls or plates. Sprinkle with green onion. Offer tomato chutney to add to taste, if desired.
Tips: Use leftover cooked rice for this recipe. You can substitute other vegetables and raw or cooked meats for endless variations of fried rice. Omit chicken, if desired, for meatless version.