Chicken fried rice

Spread two cups of leftover white rice on a parchment-lined baking sheet and refrigerate at least one hour, ideally overnight.

Heat a few tablespoons of oil to smoking in a large wok and add half a cup each of diced onion and carrot; cook over high heat about one minute until they pick up colour.

Add a tablespoon each of crushed ginger and garlic and saute about 15 seconds.

Scoot everything to the side, add one or two more tablespoons of oil and fry a beaten egg until fluffy and scrambled, then toss it through.

Add the refrigerated rice and toss.

Drizzle two teaspoons of sesame oil around the edge of the pan and saute about 30 seconds.

Add the shredded chicken thigh late, only to heat it through.

Around the outside of the pan drizzle one and a half teaspoons of mirin, one tablespoon dark soy sauce and one tablespoon rice vinegar; fry over high heat one more minute, tossing.

Finish with sesame seeds and thinly sliced scallions, toss once and serve, garnishing with more of both.