Ingredients

• 2 tablespoons oil (canola, sesame, peanut, or a blend, or more if needed)
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 cup frozen pea-and-carrot blend
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced (plus 1 teaspoon grated ginger, optional)
• 3 cups cooked and chilled rice (jasmine or long-grain)
• 3 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 2 large eggs, beaten
• 3 green onions, sliced
• Optional toppings: sesame seeds, toasted sesame oil, extra green onions

Instructions

1. Cook the chicken
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until fully cooked and nicely browned, about 5–6 minutes. Transfer the chicken to a plate and set aside.
2. Cook the vegetables
   Add the remaining tablespoon of oil to the same skillet. Add the onion and red bell pepper and cook for 2–3 minutes, until softened. Stir in the frozen peas and carrots and cook for another 3–4 minutes. Add the garlic (and ginger, if using) and cook for about 30 seconds, just until fragrant.
3. Add the rice and sauce
   Push the vegetables to one side of the pan. Add the chilled rice to the empty space and drizzle with the soy sauce and honey (or maple syrup). Mix everything together, then spread the rice evenly across the pan. Let it cook undisturbed for 2 minutes, stir, and cook for another 2 minutes to allow light crisping.
4. Scramble the eggs
   Move the rice mixture to one side of the skillet again. Pour the beaten eggs into the open space and cook over medium heat, stirring gently, until just set. Break the eggs into small pieces and fold them into the rice.
5. Finish the dish
   Return the cooked chicken to the pan along with the green onions. Stir well and cook for 2–3 minutes, until everything is hot and evenly combined.
6. Serve
   Remove from heat and garnish with sesame seeds or additional green onions if desired. Serve right away.

• Rice: Cold, day-old rice works best for texture. If using freshly cooked rice, chill it for at least 30 minutes before cooking.
• Chicken: Both breast and thigh meat work well; cut evenly to ensure uniform cooking.
• Oil: Neutral oils are best for cooking. For extra flavor, add a small drizzle of toasted sesame oil at the end.

• Use high heat to avoid steaming and to develop better flavor.
• A large skillet or wok helps prevent overcrowding.
• Letting the rice sit untouched for short periods helps create crispy bits.
• Cooking eggs separately in the pan keeps them soft and tender.
• Always taste before serving and adjust seasoning as needed.

• This dish is best enjoyed immediately and is not recommended for storage or reheating.