Ingredients:

  • 8 oz chicken breast, finely diced
  • 2 large eggs, lightly beaten
  • 1 tbsp vegetable oil
  • 2 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 scallions, sliced (separate whites and greens)
  • 3 cups cooked Jasmine rice, chilled overnight
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp granulated sugar
  • 1/4 tsp white pepper

Instructions:

  1. Break up any large clumps of chilled Jasmine rice with your hands; mince the ginger and garlic finely.
  2. Heat half of the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the diced chicken breast and sauté until golden-brown and cooked through to an internal temperature of 165°F (74°C); remove the chicken and set aside.
  3. In the same pan, pour in the beaten eggs and scramble quickly until just set; remove the eggs and join them with the cooked chicken.
  4. Add the remaining vegetable oil to the pan. Toss in the minced ginger, minced garlic, and scallion whites, stirring for 30 seconds until fragrant.
  5. Increase the heat to high, add the chilled rice, and stir-fry for 3-4 minutes until the grains begin to crackle and toast.
  6. Drizzle the reduced-sodium soy sauce, toasted sesame oil, granulated sugar, and white pepper over the rice. Toss vigorously for 1 minute until every grain is dark golden.
  7. Fold the cooked chicken, scrambled eggs, and scallion greens back into the pan, stirring for 30 seconds until heated through.