Chicken Fried Rice

Serve 4

For the Chicken
1½ lb boneless skinless chicken breasts or thighs
1 tbsp olive or avocado oil
½ tsp kosher salt
¼ tsp black pepper

For the Fried Rice
4 cups cooked and chilled jasmine rice, preferably day-old
3 large eggs
1 cup frozen peas and carrots
½ yellow onion, finely diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp avocado or neutral cooking oil
¼–⅓ cup low-sodium soy sauce, plus more to taste
2 tbsp butter
Salt and black pepper, to taste

For Garnish
3 green onions, thinly sliced
1 tbsp sesame seeds

Bake the Chicken
1. Preheat oven to 400°F. Place the chicken on a baking sheet, drizzle with oil, and season with salt and black pepper. Bake until cooked through and the internal temperature reaches 165°F. Let rest, then dice into bite-size pieces.

Sauté the Vegetables
2. Heat oil in a large skillet or wok over medium-high heat. Add the onion, peas, and carrots and sauté for 3–4 minutes. Add the garlic and ginger, season with salt and pepper, and cook for another 30–60 seconds.

Fry the Rice
3. Add the cold, day-old rice to the skillet. Spread it into an even layer and let it cook undisturbed for 1–2 minutes so the rice gets slightly crispy. Stir and continue cooking for another 2–3 minutes.

Add the Soy Sauce
4. Pour soy sauce directly over the rice and continue to stir-fry until evenly coated. Add more soy sauce as needed to taste.

Add the Chicken & Butter
5. Add the cooked chicken back to the skillet and toss to combine. Stir in the butter and continue cooking until melted and everything is combined.

Scramble the Eggs
6. In a separate pan, scramble the eggs until just cooked. Remove from heat.

Finish the Fried Rice
7. Turn off the heat under the fried rice. Gently fold in the scrambled eggs.

Garnish & Serve
8. Finish with sliced green onions and sesame seeds.