Ingredients:

  • 1 lb chicken breast, diced into ½-inch cubes
  • 3 tbsp vegetable oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • ½ cup white onion, finely diced
  • 3 large eggs, lightly beaten
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • ½ tsp ground ginger
  • 4 cups cooked jasmine rice, chilled overnight
  • 2 stalks green onions, thinly sliced
  • 1 tbsp unsalted butter

Instructions:

  1. Prepare all ingredients, including whisking the sauce and chopping vegetables, to ensure rapid cooking.
  2. Heat 1 tbsp of vegetable oil over high heat. Add diced chicken and sear until edges are mahogany-colored and center is opaque; remove from pan and set aside.
  3. Add remaining 2 tbsp of vegetable oil to the pan. Sauté diced onions until translucent, then stir in minced garlic and peas/carrots for 2 minutes.
  4. Increase heat to maximum. Add chilled rice, pressing down with a spatula, and stir-fry for 3-4 minutes until nutty and popping.
  5. Pour the soy-sesame sauce over the rice, tossing constantly until grains are evenly coated in a golden-brown glaze.
  6. Push rice to the edges of the pan to create a hole in the center. Pour in beaten eggs, let set for 30 seconds, then scramble into ribbons.
  7. Fold the scrambled eggs, cooked chicken, and butter into the rice. Garnish with sliced green onions.