Ingredients:

  • 4 cups cooked Jasmine rice (chilled 24 hours)
  • 3 tbsp neutral oil (grapeseed or avocado oil)
  • 3 large eggs, beaten
  • 1 lb chicken breast, cut into 1/2-inch cubes
  • 1 tsp cornstarch (for velveting)
  • 1 cup frozen peas and carrots, thawed and dried
  • 3 cloves garlic, minced
  • 2 green onions, sliced (whites and greens separated)
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper

Instructions:

  1. Toss the cubed chicken breast with 1 tsp of cornstarch and a pinch of salt.
  2. Heat 1 tbsp of oil in a wok or cast iron skillet over high heat. Add chicken in a single layer and cook for 3 minutes until golden and opaque. Remove and set aside.
  3. Add another 1 tbsp of oil. Pour in the 3 beaten eggs. Use your spatula to swirl them quickly until just set but still velvety. Remove and set aside with the chicken.
  4. Add the remaining oil. Toss in the 3 minced garlic cloves and the whites of the 2 green onions. Sauté for 30 seconds until the kitchen smells incredible.
  5. Add the 1 cup of thawed peas and carrots. Stir fry for 1 minute to remove any lingering moisture.
  6. Add the 4 cups of chilled rice. Use the back of your spatula to press down and break up any clumps.
  7. Toss the rice continuously for 3 minutes. You want to hear the rice popping in the pan — this means it's actually frying, not just heating up.
  8. Pour the 3 tbsp soy sauce and 1 tbsp oyster sauce over the rice. Sprinkle in the 1/2 tsp white pepper.
  9. Return the chicken and eggs to the pan. Toss everything together for 1 minute until the sauce is evenly distributed and the rice is steaming.
  10. Remove from heat. Drizzle with 1 tsp toasted sesame oil and scatter the green onion tops over the top.