Ingredients:

  • 1 lb chicken breast, diced into ½-inch cubes
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ½ cup white onion, finely diced
  • 1 cup frozen peas and carrots, thawed
  • 3 stalks green onions, sliced
  • 2 large eggs, lightly beaten
  • 3 cups cooked jasmine rice, chilled overnight
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • ½ tsp granulated sugar
  • ¼ tsp white pepper

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large wok or 12-inch non-stick skillet over medium-high heat until shimmering. Add the 1 lb diced chicken breast and cook until the edges are golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the same pan. Stir in the ½ cup diced white onion and the white parts of the sliced green onions for 1 minute. Add the 3 cloves minced garlic and 1 tsp grated ginger, cooking for 30 seconds until fragrant.
  3. Increase the heat to high. Spread the 3 cups chilled jasmine rice across the pan and let it sit undisturbed for 1-2 minutes to develop a toasted crust. Stir in the 1 cup thawed frozen peas and carrots.
  4. Push the rice and vegetable mixture to the side of the pan to create a well. Pour in the 2 beaten eggs and scramble them until just set, then fold them into the rice.
  5. Return the cooked chicken to the pan. Drizzle 3 tbsp reduced-sodium soy sauce, 1 tbsp toasted sesame oil, ½ tsp granulated sugar, and ¼ tsp white pepper over the mixture. Toss constantly for 2 minutes until the grains are amber and the sauce is fully absorbed.
  6. Stir in the green parts of the sliced green onions and remove from heat immediately.