Chicken Fried Rice

Fried rice, despite its simplicity, is a tricky thing to make.  You have multiple components in a one-pot concept, each of which cooks at its own pace.  Then you throw in the high-heat, fast-cooking technique that comes with using a wok, so you have to have your mise en place ready to go.  The other key component of good fried rice is day-old rice, because fresh rice, which has more moisture, will result in a soggy, heavy dish.  This particular version is made with, in the order in which each ingredient went into the wok: (1) chopped carrots and asparagus; (2) diced chicken breast and minced garlic; (3) scrambled egg; (4) rice; and (5) sesame oil and soy sauce.  If I said my version destroys anything from Panda Express, would that be anything to brag about?