Ingredients

Scale

(Serves 4)

Rice & protein:

3 cups cooked long-grain white rice (day-old, chilled—critical!)
1 lb boneless chicken breast or thigh, diced into ½” pieces
2 tbsp neutral oil (avocado or peanut), divided
2 large eggs, lightly beaten

Aromatics & vegetables:

3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 small onion, finely diced
1 cup frozen peas & carrots mix (or fresh: ½ cup diced carrot + ½ cup peas)
3 green onions, sliced (whites + greens separated)

Homemade sauce (skip bottled!):

3 tbsp low-sodium soy sauce (you love low-sodium options!)
1 tbsp oyster sauce (optional but recommended—use GF if needed)
1 tsp sesame oil (toasted—added at the end)
1 tsp sugar (or coconut sugar)
½ tsp white pepper (or black pepper)
Optional umami boost: 1 tsp fish sauce (adds depth—you won’t taste fish!)

Garnish:

Extra sliced green onions
Sesame seeds
Sriracha or chili crisp (optional)

💡 No day-old rice? Spread freshly cooked rice on a baking sheet; freeze 15 minutes. Pat dry with paper towels before using.

Instructions

1. Prep rice & chicken:

Break up chilled rice with wet hands to separate grains (no clumps!).
Season chicken with 1 tbsp soy sauce + white pepper.

2. Cook chicken & eggs:

Heat 1 tbsp oil in a large wok or skillet over high heat.
Cook chicken 4–5 minutes until golden. Remove and set aside.
Add remaining 1 tbsp oil. Pour in beaten eggs; scramble 30–60 seconds until softly set. Remove and set aside.

3. Stir-fry aromatics & vegetables:

Same pan, high heat: Add garlic, ginger, onion, and white parts of green onions. Stir-fry 1–2 minutes until fragrant.
Add carrots (if fresh); cook 2 minutes. Add peas; cook 1 minute more.

4. Combine & season:

Add rice; spread into an even layer. Let sit 1 minute undisturbed (creates crispy bits!).
Break up rice with a spatula; stir-fry 2–3 minutes until hot.
Return chicken and eggs to pan. Drizzle with remaining soy sauce, oyster sauce, sugar, and optional fish sauce. Toss constantly 1–2 minutes until everything is coated and sizzling.
Remove from heat. Drizzle with sesame oil; toss once more. Fold in green onion tops.

5. Serve immediately:

Hot off the wok! Garnish with sesame seeds and extra green onions.

💡 Pro Tips for Authentic Results:
✅ Dry rice is non-negotiable—freshly cooked rice steams instead of fries. Day-old or flash-frozen is essential.
✅ High heat + constant motion = smoky flavor without burning. Don’t overcrowd the pan!
✅ Low-sodium mastery (you love this!):
→ Use low-sodium soy sauce + no-salt-added oyster sauce
→ Boost umami with extra garlic, ginger, and 1 tsp mushroom powder
→ Skip added salt entirely—rely on aromatics and sesame oil
✅ High-protein boost (you love this!):
→ Add ½ cup diced tofu or extra ½ lb chicken (+8g protein/serving)
→ Stir in ¼ cup hemp seeds at the end (+10g protein total)
✅ Low-carb/keto option (you love this!):
→ Swap rice for 4 cups riced cauliflower (sauté separately first to remove moisture, then combine at the end)
→ Net carbs drop from 48g → 8g/serving
✅ Gluten-free: Use tamari or coconut aminos instead of soy sauce; ensure oyster sauce is GF (or omit).
✅ Vegan: Skip chicken/eggs; use 1 block firm tofu (pressed & cubed) + extra veggies. Replace oyster sauce with mushroom sauce.

Prep Time & Nutrition (per serving):