Ingredients:

  • 4 cups (600g) Cooked White Rice, chilled overnight
  • 2 tbsp (30ml) Grapeseed or Avocado Oil
  • 1 lb (450g) Chicken Breast, diced into 1/2-inch cubes
  • 2 Large Eggs, lightly beaten
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1 cup (150g) Frozen Peas and Carrots, thawed and dried
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 3 Green Onions, thinly sliced (whites and greens separated)
  • 3 tbsp (45ml) Low-Sodium Soy Sauce
  • 1/2 tsp White Pepper
  • 1 tsp Rice Vinegar

Instructions:

  1. Heat the skillet. Place your pan over medium high heat until a drop of water flicked onto the surface dances and evaporates instantly.
  2. Add 1 tbsp (15ml) of grapeseed oil and the 450g of diced chicken. Cook for 3 minutes until golden and no longer pink. Remove chicken from the pan and set aside.
  3. Wipe the pan if needed, add a dash of oil, and pour in the beaten eggs. Scramble for 30 seconds until soft and velvety, then remove and set aside with the chicken.
  4. Add the remaining oil to the pan. Toss in the white parts of the green onions, garlic, and ginger. Stir fry for 30 seconds until fragrant but not browned.
  5. Add the 150g of peas and carrots. Cook for 1 minute until the moisture has evaporated and they look slightly blistered.
  6. Add the 600g of chilled rice to the pan. Use your spatula to break up any clumps. Press the rice down into the pan and let it sit for 30 seconds to develop a crust.
  7. Stir the rice frequently for 2 minutes until the grains start to jump and pop in the oil.
  8. Pour the 45ml of soy sauce, 1 tsp rice vinegar, and 1/2 tsp white pepper over the rice. Stir vigorously to ensure every grain is coated.
  9. Fold the cooked chicken and eggs back into the pan. Toss for another minute until everything is heated through and steaming.
  10. Turn off the heat. Drizzle with 1 tsp toasted sesame oil and sprinkle with the green onion tops.