Ingredients:

  • 3 cups (450g) cooked Basmati rice, chilled overnight
  • 2 tbsp (30ml) vegetable oil
  • 8 oz (225g) chicken breast, finely diced
  • 2 tbsp (30g) garlic, minced
  • 1 tbsp (15g) ginger, minced
  • 2 stalks (60g) spring onions, whites and greens separated
  • 1/2 cup (60g) carrots, finely diced
  • 1/2 cup (60g) French beans, finely diced
  • 1/2 cup (60g) red bell pepper, finely diced
  • 1/2 cup (60g) cabbage, shredded
  • 3 tbsp (45ml) Schezwan sauce
  • 1 tbsp (15ml) reduced-sodium soy sauce
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (3g) white pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Prepare the chilled rice by gently breaking up any clumps with your fingers so the grains are separate.
  2. Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over high heat until shimmering. Add the diced chicken breast and sear until the edges are chestnut brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the wok and set aside.
  3. Add another 1 tablespoon of vegetable oil to the same wok. Toss in the minced garlic, minced ginger, and the white parts of the spring onions; stir-fry for 30 seconds until fragrant.
  4. Immediately add the diced carrots, French beans, shredded cabbage, and red bell pepper. Toss rapidly for 2-3 minutes until the vegetables are vibrant and retain a slight crunch.
  5. Return the seared chicken to the wok, add the chilled rice, and increase the heat to maximum.
  6. Pour the Schezwan sauce, reduced-sodium soy sauce, rice vinegar, white pepper, and salt over the rice. Toss vigorously for 3-5 minutes until every grain is coated in a glossy red glaze and smells toasted.
  7. Stir in the green spring onion tops and remove from heat immediately.