Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch cubes
  • 4 cups cooked Jasmine rice, chilled overnight
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots
  • 3 tbsp neutral oil (canola or vegetable)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, whites and greens separated and sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Set a large wok or skillet over medium-high heat with 1 tablespoon of neutral oil. Once shimmering, add the diced chicken in a single layer. Sear undisturbed for 2 minutes to develop a golden crust, then stir-fry for 1 additional minute until cooked through. Remove chicken and set aside.
  2. Wipe the pan if necessary. Add a small amount of oil and pour in the beaten eggs. Scramble quickly until soft curds form, then remove from the pan and set aside with the chicken.
  3. Increase heat to high and add the remaining 2 tablespoons of oil. Sauté the garlic, grated ginger, and the whites of the green onions for 30 seconds until fragrant.
  4. Add the chilled rice and frozen peas and carrots to the pan. Spread the rice out and let it sit undisturbed for 30–45 seconds to achieve a smoky 'Wok Hei' sear before tossing.
  5. Pour the soy sauce and oyster sauce over the rice. Season with black pepper. Toss continuously for 1-2 minutes until the rice is heated through and evenly mahogany-colored.
  6. Fold the cooked chicken and scrambled eggs back into the rice. Drizzle with toasted sesame oil and garnish with the green onion tops. Serve immediately.