Ingredients:

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

Instructions:

  1. Pat the 1 lb chicken breast dry with a paper towel and toss with 1 tbsp cornstarch. Heat 1 tbsp oil in the pan until it's shimmering and just about to smoke. Add the chicken in a single layer and leave it alone for 2 minutes until a golden crust forms on the bottom. Flip and cook for another 1-2 minutes until opaque, then remove and set aside. Note: Taking it out early prevents it from overcooking during the final toss.
  2. Wipe the pan quickly and add a splash more oil if needed. Pour in the 2 beaten eggs. Let them sit for 5 seconds, then gently push them toward the center until soft, billowy ribbons form. They should be slightly underdone because they will continue to cook later. Remove and set aside with the chicken.
  3. Add the remaining oil to the pan. Toss in the 3 minced garlic cloves, 1 tsp grated ginger, and the white parts of the 2 green onions. Sauté for about 30 seconds until the kitchen smells intensely fragrant but before the garlic turns brown and bitter.
  4. Add the 4 cups of chilled jasmine rice directly into the pan with the aromatics. Use your spatula to break up any large clumps. Let the rice sit undisturbed for 1 minute until you hear a rhythmic popping sound, which means the grains are actually toasting.
  5. Add the 1 cup of thawed peas and carrots. Stir fry for 2 minutes, tossing frequently to distribute the heat. Note: Thawing the veggies prevents excess water from steaming the rice.
  6. Whisk the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 0.5 tsp white pepper in a small bowl. Pour the mixture over the rice. Toss vigorously for 1 minute until every grain is coated in a glossy, bronze sheen.
  7. Add the cooked chicken and scrambled eggs back into the pan. Toss for another 1 minute to warm everything through.
  8. Turn off the heat. Sprinkle the reserved green onion tops over the pan and give it one last stir. Serve immediately while the rice still has its shatter and chew.