Oriental Fried Rice, Seasoned Chicken, and Root Veggies

My wife, who likes to eat "light," is always asking me for more dishes like this one. I spun this blend off my regular fried rice recipe and its one of the few dishes that we both really love. You could vary the fresh vegetables to use up whatever you have available but the cabbage is sort of necessary. Some folks might like to add a chopped bell pepper to the vegetable blend. Use either light or dark meat chicken. I've given very detailed directions so you shouldn't encounter any big problems. My start-to-finish time on this one is very approximate. With this recipe, (which is really 3 little recipes combined), it sort of "takes however long it takes". The serving sizes are large. I hope you enjoy it!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup white rice, long-grained, uncooked
• 2 2⁄3 cups water
• 1  tablespoon butter
• 1  teaspoon kosher salt
• 2  cups sweet onions, julienned
• 2  large eggs, room temperature, slightly beaten
• 2 1⁄2 tablespoons soy sauce, divided
• 1⁄2 teaspoon table salt
• 2  tablespoons canola oil
• 2  cups chicken, boiled until tender, deboned
• 1  tablespoon malt vinegar
• 1  tablespoon granulated sugar
• 2  tablespoons  vegetable oil (optional)
• 1  cup cabbage, roughly chopped
• 1  cup celery, peeled and roughly chopped
• 2  cups carrots, peeled and roughly chopped
• 1  medium onion, peeled and roughly chopped

Directions

1. Cook the rice: over high heat, boil the water and add the butter and salt. Into the boiling seasoned water, add the rice and stir for a few moments until it ceases to clump and stick to the pan, then reduce the heat to low and cover. Check the rice a time or two over the next 10 minutes and stir, returning the cover each time. When it has absorbed all the water and is tender, it's done (about 12 minutes total). Set aside to cool.
2. Cut the boiled chicken pieces, (boiled, skinless, in plain water for about an hour and then de-boned), into consistent-sized bites and place into a medium mixing bowl. Sprinkle on 1 tablespoon of the soy sauce, the malt vinegar, and the granulated sugar. Stir carefully, cover with cling wrap and set aside for a few minutes.
3. Place the cabbage, celery, carrots, and the roughly chopped medium onion in a vegetable steamer and steam them until they reach desired tenderness, OR, sautee these vegetables in a skillet or wok, (using the optional vegetable oil) until they are tender, (about 8 minutes over medium-high heat). Set the cooked vegetables aside in a covered container where they'll stay warm.
4. Over high heat, add the canola oil to a wok, (or a large skillet), and then sprinkle in the 2 cups of julienned sweet onions. Cook them until they are brown, (about 5 minutes), and then stir in 2 cups of the cooked rice, (save the extra rice for another dish). Fluff up this blend for a minute or so with a large spoon.
5. Next, add the table salt and 1 tablespoon of the soy sauce to the eggs and blend for a moment with a fork or spoon. Then add the egg blend to the rice, (still over high heat), and stir frequently until the eggs are done (about 1 minute). Turn off heat. Sprinkle the final 1/2 tablespoon of soy sauce over this blend and set aside.
6. To serve, plate up some of the fried rice, spoon some chicken over it and then top with the desired amount of vegetables. More soy sauce should be available at the table for those who desire it.