Ingredients:

  • 1 lb chicken breast, cut into small 1/2-inch cubes
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix, thawed
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked long-grain white rice, chilled overnight
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Dice the chicken into uniform pieces, whisk the eggs in a small bowl, and gently break apart any clumps in the chilled rice with your fingers.
  2. Heat 1 tbsp of vegetable oil in a large wok or heavy-bottomed non-stick skillet over medium-high heat. Add the chicken cubes in a single layer and cook without stirring for 2 minutes to sear; then stir until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  3. In the same pan, add the remaining 1 tbsp of vegetable oil. Sauté the diced onion for 3-4 minutes until translucent. Stir in the minced garlic, tomato paste, smoked paprika, and cumin; cook for 1 minute until the paste turns a deep brick red and becomes fragrant.
  4. Increase the heat to high and add the chilled rice to the pan. Stir constantly for 3-5 minutes, ensuring every grain is coated in the red spice mixture and begins to pop.
  5. Push the rice to the sides of the pan to create a hole in the center. Pour in the beaten eggs, let them set for 30 seconds, then scramble quickly. Fold the eggs, the cooked chicken, and the thawed peas and carrots back into the rice.
  6. Stir for 2 more minutes until the vegetables are heated through. Remove from heat, stir in the salt and black pepper, and garnish with chopped fresh parsley.