Chicken fried rice

Cut the protein and vegetables to the same size and shape: finely diced protein with minced vegetables, so the seasoning spreads evenly.

Velvet the meat: add cornstarch and cooking wine, then salt, soy sauce and sugar; finish with a dash of oil to coat.

Marinate 20 to 30 minutes in the fridge.

Oil pass-through: add oil to cover the meat, about an inch deep, heat to around 350F and fry the meat 20 to 30 seconds. Remove the meat and pour off the excess oil.

Thoroughly whisk the egg; heat the wok back to high and scramble 30 seconds until light and fluffy; remove to the side.

Fry the ginger and garlic, then toss in the rice wine vinegar to add acid and cool the pan so the aromatics do not burn.

Finish by mixing a small capful of sesame oil into the rice for sheen and flavor.