Ingredients:

  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 1 tbsp low sodium soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp black pepper
  • 4 cups cooked jasmine rice, chilled
  • 3 tbsp neutral oil
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots blend
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, whites and greens separated and sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar

Instructions:

  1. In a small bowl, toss the diced chicken with 1 tablespoon of soy sauce, cornstarch, and pepper. Let it marinate for 5 minutes.
  2. Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over high heat. Add the chicken in a single layer and sear undisturbed for 2 minutes.
  3. Stir-fry the chicken for 1 additional minute until opaque throughout. Remove chicken from the pan and set aside.
  4. Wipe the skillet and add 1/2 tablespoon of oil. Pour in the beaten eggs and scramble quickly until soft-set. Remove eggs from the pan.
  5. Add the remaining oil to the skillet. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until aromatic.
  6. Add the frozen peas and carrots to the skillet and stir-fry for 2 minutes.
  7. Add the cold jasmine rice to the pan, breaking up any large clumps with a spatula. Stir-fry for 3-4 minutes until the grains are heated through and beginning to toast.
  8. Return the cooked chicken and scrambled eggs to the pan.
  9. Pour in the finishing sauce (soy sauce, oyster sauce, sesame oil, and sugar). Toss all ingredients for 1-2 minutes until the rice is evenly coated in a mahogany finish.
  10. Garnish with the green parts of the onions and serve immediately.