Ingredients:

  • 1 lb (450g) chicken breast, diced into ½ inch cubes
  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (30ml) vegetable oil
  • ½ cup (75g) white onion, finely diced
  • ½ cup (60g) carrots, finely diced
  • ½ cup (75g) frozen peas, thawed
  • 4 cups (600g) cooked Jasmine rice, chilled overnight
  • 3 stalks green onion, sliced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) granulated sugar
  • ½ tsp (2g) garlic powder

Instructions:

  1. Whisk together the soy sauce, sesame oil, sugar, and garlic powder in a small bowl until the sugar is dissolved. Break up the chilled rice with your hands or a fork to ensure there are no large clumps.
  2. Heat 1 tbsp (15ml) of oil and 1 tbsp (14g) of butter over medium-high heat. Add the diced chicken and sear until golden brown on all sides (about 4-5 mins). Remove the chicken from the pan and set aside.
  3. In the same pan, add another 1 tbsp (15ml) of oil. Sauté the diced onions and carrots for 2-3 minutes until the onions are translucent. Stir in the frozen peas and the white parts of the green onions for 60 seconds.
  4. Push the vegetables to the edges of the pan. Add the remaining 2 tbsp (28g) of butter to the center. Once foaming, add the chilled rice. Increase heat to high and toss constantly for 3-4 minutes until the grains are crisp and 'dance' in the pan.