Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons salted butter (, divided)
  • 1 lb boneless skinless chicken breast (, chopped in ½-inch pieces)
  • Salt (, as needed)
  • 2 large eggs (, whisked)
  • 1 tablespoon sesame oil
  • 2 medium carrots (, chopped in ¼-inch pieces)
  • ½ cup peas ((frozen work fine, do not thaw))
  • 3 scallions (, sliced and divided)
  • 3 cloves garlic (, minced)
  • 3-4 cups cooked long-grained rice (, cold, remove any clumps with a fork)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce

Instruction

  • Melt 1 tablespoon of butter in a large skillet or wok. Add chicken and season generously with salt. Cook until browned and no longer pink. Remove from pan and set aside.
  • Melt ½ tablespoon of butter in the pan and add whisked eggs. Season with salt. Stir frequently until soft scrambled. Remove from pan and set aside.
  • Melt ½ tablespoon of butter in pan and add sesame oil. Add carrots, peas and the white and light green bottoms of the scallions. Season with salt. Cook for a few minutes until carrots begin to soften. Add garlic and cook for about 1 minute more.
  • Add remaining tablespoon of butter to pan and increase heat. Add cold rice and toss in the butter. Stir almost constantly to ensure it heats up quickly in about 2 minutes. If you like crispier rice, let it rest a bit before stirring.
  • Whisk together soy sauce and oyster sauce and pour over rice. Stir until evenly incorporated. Return chicken and scrambled eggs to the pan and stir for a minute until heated through. Stir in the bright green tops of the scallions.
  • Serve immediately.