Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch cubes
  • 4 cups cooked white rice, chilled overnight
  • 3 large eggs, lightly whisked
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 small white onion, finely diced
  • 3 stalks green onions, thinly sliced
  • 3 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp ground white pepper

Instructions:

  1. Heat 1 tbsp of neutral oil in the pan over medium heat. Pour in the 3 whisked eggs and cook until just set but still velvety. Remove and set aside.
  2. Crank the heat to high and add another 1 tbsp of oil. Add the diced chicken. Cook for 3-4 minutes until golden and crackling on the outside. Remove from the pan.
  3. Add the remaining oil, then toss in the diced onion, ginger, and garlic. Stir fry for 1 minute until the garlic smells heady and the onions are translucent.
  4. Toss in the 1 cup of peas and carrots. Sauté for 2 mins until they are vibrant and hot.
  5. Add the 4 cups of cold rice to the pan. Break up any large clumps with the back of your spoon.
  6. Let the rice sit undisturbed for 30 seconds to get a crust, then toss. Repeat for 2 mins until the grains dance and pop in the pan.
  7. Pour in the 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp white pepper. Stir rapidly to coat every grain.
  8. Fold the cooked chicken and eggs back into the rice. Drizzle with 1 tsp toasted sesame oil.
  9. Toss in the sliced green onions and pull the pan off the heat immediately until the greens just begin to wilt.