1Make the rice according to package instructions and place in refrigerator for a few hours or overnight to cool completely.
dice chicken, beef or pork into pea sized cubed pieces and add 1 T. soy sauce and refrigerate alongside rice.
2In the meantime dice all the veggies listed into small chunks close to the same size as the frozen peas. This allows for them to all cook evenly.
When the rice has cooled completely you may begin making the fried rice.
3Preheat on medium heat a large skillet or Wok on the stovetop with 2-3 Tablespoons of sesame oil.
4Stir fry yellow onion, carrot, cabbage and most of the green onion in hot skillet (reserve 1 T scallions for garnish) cook 2 minutes until they begin to soften. Add bamboo shoots, water chestnuts & frozen peas if you are using them. Stir fry an additional 1-2 more minutes just to heat through.
5Push the veggies to one side of skillet and add beef, chicken, pork or shrimp and cook 2-3 minutes push into veggies and push aside in pan then add the cold rice to the hot skillet and stir fry for 5-7 minutes letting the rice stick slightly before moving around in the skillet.
*Tip* Use any leftover precooked meat for this recipe to cut a bit of cooking time.
6Once heated and slightly browned a bit move the rice, meat & veggies to one side of the skillet and add the egg scrambled with soy sauce it will cook quickly so move around to scramble then stir into rice when texture becomes cooked through.
Add additional 2-3T soy sauce & a drizzle of sesame oil to finish the rice and garnish with green onion ends.