We began by marinading our chicken and setting it in a water bath to help it defrost safely and quickly. We then prepped our vegetables and aromatics while discussing how the different properties of each ingredient will result in slightly different cooking times and how best to group and cook the ingredients so everything is done at the right time. We wen't over the basics of washing and cooking rice and talked about how to increase evaporation so that the freshly cooked rice would be dry enough for fried rice. Using coconut aminos, salt, and rice vinegar we explored the balancing of sweet, savory, and acidic flavors in order to bring the most depth and flavor to our end product.