Ingredients:

  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1/2 tsp ground ginger
  • 3 cups day-old cooked jasmine rice, chilled
  • 1 tbsp avocado oil
  • 4 oz chicken breast, finely diced
  • 2 large eggs, lightly beaten
  • 1/4 cup carrots, finely diced
  • 1/4 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced

Instructions:

  1. In a small bowl, whisk together 2 tbsp reduced-sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp maple syrup, and 1/2 tsp ground ginger; set aside.
  2. Heat 1/2 tbsp avocado oil in a 12-inch cast iron skillet or wide non-stick pan over medium-high heat. Add the 4 oz diced chicken breast and cook until opaque, lightly browned, and reaches an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  3. In the same pan, pour in the 2 lightly beaten eggs. Scramble quickly until just set, then remove and set aside with the chicken.
  4. Add the remaining 1/2 tbsp avocado oil to the pan. Sauté 2 cloves minced garlic, 1/4 cup diced carrots, and 1/4 cup thawed peas for 2 minutes until the carrots soften.
  5. Add 3 cups chilled day-old cooked jasmine rice to the pan. Using a spatula, press the rice down firmly into an even layer.
  6. Let the rice sear undisturbed over medium-high heat for 4-5 minutes until the edges lift and a chestnut brown-brown crust forms.
  7. Gently break the crispy rice cake into large chunks using the spatula, then fold back in the cooked chicken and scrambled eggs.
  8. Pour the seasoning sauce over the mixture and toss quickly for 1-2 minutes until the sauce is absorbed and the rice is evenly coated.
  9. Stir in 2 stalks of sliced green onions just before removing from heat.