Ingredients:

  • 1 lb chicken breast, cut into 1/2-inch cubes
  • 1 tbsp cornstarch
  • 3 cups cooked jasmine rice, chilled
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots
  • 2 cloves garlic, minced
  • 1/2 small white onion, finely diced
  • 3 tbsp low sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp white pepper
  • 2 tbsp vegetable oil, divided

Instructions:

  1. Toss chicken with cornstarch. Note: This creates a protective layer for a velvety texture and helps the soy sauce cling to the meat later.
  2. Heat 1 tbsp vegetable oil in a large skillet. Note: Wait until the oil is shimmering and just starting to wisps a tiny bit of smoke.
  3. Sear chicken 5 minutes until golden and opaque. Note: Don't move the chicken too much at first; let it develop a crust.
  4. Remove chicken from the pan and set aside. Note: Wiping the pan now prevents any burnt cornstarch bits from ruining the final look.
  5. Add the remaining oil and onions to the pan. Note: Onions should hiss immediately upon contact.
  6. Sauté onions 2 minutes until translucent and soft.
  7. Stir in garlic and frozen vegetables. Note: Garlic burns in seconds, so keep the mixture moving constantly.
  8. Push the vegetable mixture to the sides of the pan and pour in eggs.
  9. Scramble eggs 1 minute until set but still soft. Note: They will continue to cook once the rice is added, so don't overdo it here.
  10. Add the chilled rice, seared chicken, and soy sauce. Note: Use your spatula to break up any large clumps of rice.
  11. Toss everything 3 minutes until the rice starts to pop and smell nutty.
  12. Drizzle with toasted sesame oil and white pepper. Note: Removing from heat immediately after adding sesame oil preserves its delicate aroma.