Rice overnight, check! Did that tonight.
Vege chopping...not yet, but plan to this morning, or early afternoon.
Oh...par boil? I don't do that. Hmmm. I might try that tonight. Is there a particular reason that you do that, vs. just cooking in oil from the start?
Do the onions fully cook?
I have one breast of chicken thawing, but it's raw. I generally cut it into bite sized pieces. Is there an advantage to shredding it?
I can't have, or simply don't have, most of those veges. I have broccoli, just a very few greens (I cut into very small pieces.), onion, fresh ginger, corn, and a little celery.
Also, it's the one place that I like an egg. I scramble it until really well cooked, and then cut it into pieces that aren't too large with my spatula, the add it to the fried rice.
The first time that I made fried rice, I knew that I wanted an egg in it, so beat it into the whole and cooked. Not the effect that I wanted. That's when I came up with cooking it in it's own pan, then adding it to the food. I have found that you don't want it to go into the food too early, but want it to be in there for a couple of minutes to meld a bit with the food.
Thank you for your version. It sounds good, and will give me a new technique to try!