My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:

ingredients:

• 6 tablespoons vegetable oil
• 3 eggs, beaten
• 2 cups diced roast chicken (preferably dark meat)
• 2 scallions, thinly sliced, white and green parts separated
• 1 ¼ ounces fresh ginger, peeled and cut into matchsticks
• 4 cups cold cooked long-grain rice
• ½ cup thawed frozen peas
• 2 tablespoons soy sauce, plus more for serving
• 4 teaspoons white vinegar
• ½ teaspoon toasted sesame oil

directions:

• Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
• Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
• Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.