Ingredients:

  • 1 lb boneless skinless chicken breast, diced into ½-inch cubes
  • 4 cups cooked long-grain white rice (chilled overnight)
  • 2 tbsp neutral oil (canola or vegetable)
  • 2 tbsp unsalted butter
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 1 small white onion, finely diced

Instructions:

  1. Set your griddle to medium-high heat. Apply a thin layer of oil and spread the diced chicken across the surface. Let it sear undisturbed for 2-3 minutes until a golden-brown crust forms, then toss and cook until internal temperature reaches 165°F (74°C). Move the chicken to the cooler edge of the griddle.
  2. In the center of the griddle, add the diced onion and frozen peas and carrots. Sauté for 3-4 minutes until the onions are translucent and the vegetables are tender. Add the minced garlic during the last 60 seconds to prevent burning, stirring constantly until fragrant.
  3. Push the vegetables to the side and add the butter and remaining oil. Dump the chilled rice onto the hot surface. Use your spatulas to break up any clumps, spread the rice thin, and let it sit for 2 minutes without stirring to ensure a crispy sear.