Ingredients:

  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 1 tbsp low-sodium soy sauce (for marinade)
  • 1 tsp cornstarch
  • 0.5 tsp toasted sesame oil (for marinade)
  • 4 cups cooked jasmine rice, chilled
  • 3 tbsp neutral oil (grapeseed or avocado), divided
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce (for sauce)
  • 1 tbsp oyster sauce
  • 0.5 tsp ground white pepper
  • 1 tsp toasted sesame oil (for finishing)

Instructions:

  1. In a medium bowl, toss the diced chicken breast with 1 tbsp soy sauce, cornstarch, and 0.5 tsp sesame oil. Let marinate for 10 minutes to velvet the meat.
  2. Heat 1 tbsp of neutral oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and swirl until just set but still slightly soft. Remove eggs from the pan and set aside.
  3. Wipe the pan, add 1 tbsp of oil, and crank the heat to high. Add the marinated chicken in a single layer and sear for 2 minutes until the edges are golden and opaque. Stir in the garlic, ginger, and the whites of the green onions for 30 seconds.
  4. Push the chicken to the sides and add the remaining oil. Dump in the chilled rice, breaking up any clumps with your spatula. Stir fry for 3-4 minutes until the grains are hot and starting to pop.
  5. Pour the remaining soy sauce, oyster sauce, and white pepper over the rice. Toss vigorously to distribute the color. Add the peas, carrots, and the cooked eggs back into the pan.
  6. Stir fry for another minute until the vegetables are warmed through. Turn off the heat and stir in the sesame oil and the green parts of the onions.