Ingredients:

  • 4 cups cold cooked jasmine rice
  • 3 large eggs, whisked with a pinch of salt
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup white onion, small dice
  • 1 cup frozen peas and carrots, thawed and dried
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 3 scallions, thinly sliced

Instructions:

  1. Heat 1 tbsp neutral oil in your skillet over high heat until it shimmers. Add the diced chicken breast and cook for 3-5 mins until golden brown and cooked through. Remove and set aside.
  2. Wipe the pan, add a splash of oil, and pour in the whisked eggs. Let them sit for 10 seconds, then gently swirl until soft, velvety curds form. Remove and set aside with the chicken.
  3. Add the remaining 1 tbsp oil and 1 tbsp unsalted butter to the pan. Toss in the white onion, minced garlic, and grated ginger. Sauté for 1-2 mins until the onion is translucent and the kitchen smells fragrant. Stir in the frozen peas and carrots. Cook for 2 mins until they are vibrant and no longer icy. Crank the heat to high and add the cold rice to the pan. Toss constantly for 3 mins until the rice is hot and some grains start to jump or 'crackle'. Pour the low sodium soy sauce and oyster sauce over the rice. Add the white pepper. Stir fry for 2 mins until every grain is coated in a dark, glossy glaze. Fold the cooked chicken and eggs back into the pan. Toss for 1 min until everything is heated through and well combined. Remove from heat and stir in the toasted sesame oil and sliced scallions. Serve immediately while the rice is still steaming and the scallions are bright.