Ingredients:

  • 1 lb (450g) chicken breast, diced into ½ inch cubes
  • 1 tbsp (15ml) vegetable oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 3 cups (540g) chilled, day-old long-grain white rice
  • 2 large eggs, lightly beaten
  • ½ cup (75g) carrots, finely diced
  • ½ cup (75g) frozen peas, thawed
  • 3 cloves garlic, minced
  • 3 stalks green onions, sliced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) granulated sugar
  • ½ tsp (2g) ground ginger

Instructions:

  1. Heat 1 tablespoon of oil over medium-high heat. Add the diced chicken breast, seasoning with salt and pepper. Stir-fry for 3-5 minutes until the edges are golden brown and the center is cooked through. Remove chicken from the pan and set aside.
  2. In the same pan, add another tablespoon of oil if needed. Toss in the diced carrots and the white parts of the green onions. Stir-fry for 2 minutes until the carrots soften. Add the minced garlic and ginger, cooking for just 30 seconds until fragrant.
  3. Increase heat to high. Add the chilled rice to the pan. Use your spatula to break up any clumps. Stir-fry for 3-4 minutes, allowing the rice to toast and absorb the oil until the grains look glossy and slightly mahogany-colored.
  4. Push the rice to the perimeter of the pan, creating a well in the center. Pour in the beaten eggs. Let them set for 30 seconds, then gently scramble them into small curd ribbons. Once the eggs are mostly cooked, fold them into the rice.
  5. Return the cooked chicken and the peas to the pan. Drizzle the soy sauce, toasted sesame oil, sugar, and ground ginger over the mixture. Stir-fry for another 1-2 minutes until everything is evenly glazed and heated through.