Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked and chilled jasmine rice
  • 1 skinless boneless chicken breast (cut into small bite-size pieces)
  • 1/2 cup sweet onion (diced)
  • 1 cup frozen peas
  • 1 cup carrot matchsticks (roughly chopped)
  • 3 large eggs
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons unsalted butter
  • 2-1/2 tablespoons olive oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • green onions (chopped for garnish)

Instruction

  • Prepare jasmine rice according to package directions and chill for at least two hours.
  • Preheat a large wok or non-stock skillet over medium high heat. Add 1 tablespoon olive oil and diced chicken. Stir fry until meat is cooked through, about 5-7 minutes. Remove from wok and set aside.
  • Add another tablespoon olive oil to the hot wok or skillet. Add onion, peas, and carrots and stir fry until crisp tender, about 4-5 minutes. Remove from wok and set aside.
  • In a small bowl, whisk together the eggs, salt, pepper, and cayenne. Add 1/2 tablespoon olive oil to the hot wok or skillet and pour in the egg mixture. Allow eggs to cook for a few seconds, then scramble gently until cooked through. Again, remove from the wok and set aside.
  • Add butter to the wok and heat until melted, swirling to coat all sides. Add cold rice to the wok or skillet and allow to cook over medium high heat for 3-4 minutes, or until the bottom layer begins to brown lightly and start to crisp, before stirring. Watch carefully, and do not burn!
  • Stir fry the rice for 3-4 minutes, then add the cooked chicken, veggies, and egg. Continue to stir fry until incorporated into the rice. Add the oyster sauce and soy sauce and stir fry until all ingredients are heated through. Serve immediately with additional soy sauce, if desired, and garnish with chopped green onions.