Ingredients:

  • 1 lb (450g) chicken breast, diced into ½ inch pieces
  • 3 large eggs, lightly beaten
  • 2 tbsp (30ml) vegetable oil, divided
  • 1 medium red bell pepper, finely diced
  • 3 scallions (green onions), sliced (separate white and green parts)
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves garlic, minced
  • ½ tsp (2.5g) ground cumin
  • 3 cups (540g) chilled, day-old long-grain white rice
  • 3 tbsp (45ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Break up the chilled rice into individual grains with your hands and dice all vegetables uniformly.
  2. Heat 1 tbsp of oil over medium-high heat, pour in the beaten eggs, scramble quickly until just set, then remove and set aside.
  3. Add another 1 tbsp of oil to the pan and increase heat to high; sear the chicken until golden-brown and opaque.
  4. Stir in the minced garlic, ginger, and cumin, cooking for 30 seconds until fragrant.
  5. Add the diced red bell pepper and the white parts of the scallions; sauté for 1 minute.
  6. Fold in the chilled rice, tossing vigorously to coat every grain in the seasoned oil.
  7. Pour the soy sauce over the rice and stir-fry for 2-3 minutes until the rice turns a deep mahogany color.
  8. Fold in the cooked eggs and the green parts of the scallions, and finish by stirring in the toasted sesame oil.