Leftover Stir-fry Lunch in 15 Minutes

Instructions:

1. Combine the soy sauce, brown sugar, sesame oil, cornstarch, and water in a small bowl. Whisk until the cornstarch is fully dissolved and the mixture is smooth.
2. Heat the vegetable oil in a large non stick skillet or wok over medium high heat until it shimmers.
3. Add the leftover cooked chicken and rice to the skillet. Toss frequently for 3-4 minutes until the edges of the meat become crispy and the rice smells toasted.
4. Add the grated ginger and sliced carrots. Stir fry for 60 seconds until the vegetables are bright but still crisp.
5. Pour the stir fry sauce over the mixture. Stir constantly for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy glaze that coats the ingredients evenly.
6. Remove from heat immediately to prevent the sauce from becoming tacky and sticky.
7. Garnish with sliced scallions.
8. Serve immediately while the textures are contrasting.