This is an easy way to serve 2 meals. The first night you make chicken and serve it with rice. Make extra of both so you have the leftovers for the Chicken Fried Rice. For best results, the rice needs to be made ahead and cooled, if it is hot and just cooked, it will go gloppy, that’s a technical term. Use any combination of vegetables that you like. You can find Gold Mountain Sauce at Asian markets or Chinatowns. It gives fried rice that authentic taste but soy sauce will work fine.
Heat a wok or sauté pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.
Heat vegetable oil and sesame oil in a wok or large sauté pan over high heat. Add the minced garlic, minced ginger, red onion, red pepper, celery, and asparagus and cook for 2 minutes.
Add the chicken and cooked rice. Once incorporated and rice has been heated through, add the snow peas, scallions, coriander, dried chillies, and sesame seeds. Combine the Golden Mountain Sauce (or soy sauce) and lime juice (or rice wine vinegar) in a small bowl. Add this mixture to the pan and toss until the liquid has been absorbed into the rice. Add the sliced omelette or scrambled eggs and mix to reheat. Garnish with the bean sprouts and serve immediately.