Sweet and Spicy Fried Rice with Chicken and Cashews

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 2 boneless, skinless chicken thighs, cut into 1cm thick pieces.
• 1 cup grated carrots
• 1 tbsp Asian sweet chili sauce
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon soy sauce
• 3 cups cold cooked long grain white rice
• 1-1.5 tsp Asian chili oil
• 2 tablespoons roasted salted cashew nuts

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; remove to a plate.
2. Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until golden brown and cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce, and 1/4 teaspoon salt. Cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
3. Add the rice, stirring and breaking up any lumps, and spread it out in the pan. Cook until heated through, about 3 minutes. Return the egg, chicken, and all the juices to the pan and cook, stirring and breaking up the egg until thoroughly combined, about 1 minute. Season with salt if needed. Add chili oil, sprinkle with cashews, and serve.