Ingredients:

  • 1 lb chicken breast, cubed into 1/2-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 3 cups day-old white rice, chilled
  • 3 tbsp butter
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas, thawed
  • 1/2 cup diced carrots
  • 1/4 cup diced white onion
  • 2 cloves garlic, minced
  • 3 stalks green onions, sliced

Instructions:

  1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add cubed chicken in a single layer and sear undisturbed for 2-3 minutes. Stir and cook for another 2 minutes until opaque. Drizzle with 1 tbsp soy sauce, toss to glaze, and remove chicken from the pan.
  2. Melt 1 tbsp butter in the same pan. Sauté diced onions, carrots, and the white parts of the green onions for 3-4 minutes. Stir in minced garlic for the final 30 seconds.
  3. Push vegetables to the edge of the pan and pour beaten eggs into the center. Scramble quickly until just set.
  4. Increase heat to high. Add the chilled white rice and remaining 2 tbsp butter. Stir-fry until rice is heated through and coated in butter.
  5. Stir in the remaining 2 tbsp soy sauce and 1 tsp sesame oil. Return the cooked chicken and frozen peas to the pan. Toss everything together until well combined and heated through.
  6. Garnish with the green parts of the sliced green onions before serving.