Ingredients:

  • 1 lb chicken breast, diced into ½ inch cubes
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp cornstarch
  • ¼ tsp ground black pepper
  • 3 cups chilled, day-old long-grain white rice
  • 2 large eggs, lightly beaten
  • 2 tbsp canola oil
  • ½ cup carrots, finely diced
  • ½ cup frozen peas, thawed
  • ¼ cup white onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 stalks green onions, sliced

Instructions:

  1. In a medium bowl, combine the diced chicken breast with 1 tbsp soy sauce, 1 tsp cornstarch, and ¼ tsp black pepper; toss to coat and marinate for 10 minutes.
  2. Heat 1 tbsp canola oil in a large non-stick skillet or wok over high heat until shimmering. Add the marinated chicken in a single layer and sear without moving for 2 minutes, then stir-fry until cooked through to an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  3. Add a tiny drop of oil to the same pan if needed and pour in the beaten eggs. Stir rapidly for 1 minute until softly scrambled but still moist, then immediately remove and set aside with the chicken.
  4. Add the remaining 1 tbsp canola oil to the pan. Stir-fry the diced onions and carrots for 2-3 minutes until onions are translucent and carrots have softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Increase heat to maximum. Add the chilled rice, breaking up any large clumps with a spatula. Stir-fry for 3-4 minutes, tossing constantly, until the grains are toasted and smell nutty.
  6. Pour 2 tbsp soy sauce and 1 tsp sesame oil over the rice, stirring rapidly for even coloring. Return the cooked chicken and eggs to the pan. Fold in the peas and sliced green onions, tossing for 1 minute until steaming and cohesive.