Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2 inch cubes
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp white pepper
  • 3 cups cooked jasmine rice
  • 3 large eggs, lightly beaten
  • 2 tbsp neutral oil
  • 1/2 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 2 stalks green onions, sliced
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp chicken bouillon powder
  • 1/4 tsp sugar

Instructions:

  1. Prepare the mise en place: Combine chicken marinade ingredients (soy sauce, cornstarch, white pepper) in one bowl and the flavoring sauce ingredients (soy sauce, sesame oil, bouillon powder, sugar) in another.
  2. Heat 1 tbsp of neutral oil over medium-high heat. Add the marinated chicken and stir-fry until edges are golden and meat is cooked through (3–5 minutes). Remove chicken and set aside.
  3. In the same pan, scramble the beaten eggs until just set but still soft. Remove and set aside with the chicken.
  4. Wipe the pan if necessary and add the remaining 1 tbsp of oil. Increase heat to high. Add the white parts of the green onions and minced garlic, sautéing for 30 seconds until fragrant.
  5. Add the cooked jasmine rice to the pan, pressing it down slightly to toast the grains.
  6. Stir in the thawed peas and carrots, cooking for 1-2 minutes.
  7. Return the cooked chicken and scrambled eggs to the pan.
  8. Pour the prepared flavoring sauce over the mixture and toss on high heat until the rice is evenly coated and fragrant.
  9. Stir in the remaining green onion tops and serve immediately.