Chicken Fried Rice with a #KamadoJoe Wok

As promised, here is my second cook with the #KamadoJoe cast Iron wok. It is classical Chinese fried rice.
Onions were diced, then tossed into the heated wok until golden brown and set aside. The wok was pulled from the heat an put on a ceramic surface and two eggs seasoned with soy, Kosher salt and pepper were tossed in to start cooking from the heat stored in the wok. The wok was moved back to the heat to finish the eggs, and when complete, the eggs were removed and set to the side. Chicken breast strips were seasoned with soy, Kosher salt and pepper, then tossed into the wok to cook. As the chicken approached completion, the bulk of the ingredients were tossed in with some soy and additional oil. Jasmine rice had been prepared about 12 hours before and left resting (critical for good fried rice). The rice, peas, diced carrots, cooked eggs, previously cooked onions and chives were tossed in with the nearly cooked chicken. Some shrimp was cooked separately, as one of the people at the table has seafood allergies. The contents of the wok cooked for about 12 minutes until complete.

jbounds286 said:

rice rested? what does that mean? u dont just cook it and throw it in?

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Yes, the rice is made 12 to 36 hours in advance, before the frying. It is an important part of getting the right texture on the fried rice. For the Chinese, fried rice was a good way to make rice from the day before safe to eat before refrigeration was invented.