High Protein Chicken Fried Rice

Ingredients

• 1.25 lbs boneless skinless chicken breast, diced into 1/2-inch cubes
• 1 tbsp avocado or vegetable oil, divided
• 2 large eggs
• 1/2 cup liquid egg whites
• 3 cups day-old cooked jasmine rice (cold)
• 1 cup frozen peas and diced carrots
• 3 green onions, white and green parts separated, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper (or black pepper)
• 1 tbsp toasted sesame seeds
• Sriracha and extra soy sauce, for serving

Instructions

1. 1

   Use day-old refrigerated rice — freshly cooked rice steams in the pan instead of frying. If you must use fresh rice, spread it on a sheet pan and chill in the freezer for 20 minutes.

2. 2

   Pat the diced chicken dry and season lightly with salt and pepper.

3. 3

   Heat 1.5 teaspoons oil in a large wok or nonstick skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 90 seconds, then toss and cook 2 more minutes until golden and cooked through. Transfer to a bowl.

4. 4

   Reduce heat to medium. Add 1/2 teaspoon oil and pour in the whole eggs plus egg whites. Scramble for 60 seconds until just set, then transfer to the bowl with the chicken.

5. 5

   Add the remaining oil, the white parts of the green onions, garlic, and ginger. Stir-fry 20 seconds until fragrant.

6. 6

   Crank the heat back to high. Add the cold rice, breaking up clumps with the spatula, and stir-fry 3 minutes until the grains start to crisp at the edges.

7. 7

   Add the peas, carrots, soy sauce, oyster sauce, sesame oil, and white pepper. Toss for 2 minutes until heated through and everything is glossy.

8. 8

   Return the chicken and eggs to the pan, add the green parts of the onions, and toss for 30 seconds. Finish with sesame seeds. Serve immediately with sriracha and extra soy sauce.