Ingredients:

  • 1 lb (450g) chicken breast, diced into small cubes
  • 3 large (150g) eggs, lightly beaten
  • 2 tbsp (30ml) vegetable oil, divided
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, finely grated
  • 1 small (60g) red onion, finely diced
  • 1 medium (70g) red bell pepper, diced
  • 4 cups (600g) cooked jasmine rice, chilled overnight
  • 3 tbsp (45ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/4 tsp (1g) ground cumin
  • 4 stalks (20g) green onions, sliced (separate whites and greens)

Instructions:

  1. Prepare the mise en place: Whisk together the soy sauce, sesame oil, and ground cumin in a small bowl. Break up any clumps in the chilled jasmine rice with a fork.
  2. Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat. Add the diced chicken and cook until golden-brown on all sides (approximately 5-7 minutes). Remove the chicken and set aside.
  3. In the same pan, pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the cooked chicken.
  4. Wipe the pan if necessary and add the remaining 1 tablespoon of vegetable oil over high heat. Sauté the red onion, red bell pepper, and the white parts of the green onions for 2 minutes until slightly charred.
  5. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  6. Add the chilled rice to the pan, stirring and tossing at high heat to sear the grains. Pour the sauce mixture over the rice and stir until the rice is evenly coated and mahogany-colored.
  7. Fold the cooked chicken, scrambled eggs, and the green parts of the green onions back into the pan. Toss for another 1-2 minutes until everything is heated through.