Ingredients
- Chicken Thighs (1 lb)
- Jasmine Rice (4 cups)
- Egg (3 Large)
- Onion (2/3 Cup)
- Carrots (1 large)
- Peas (2/3 Cup)
- Garlic (2 cloves minced)
- Ground Ginger (2 tsp)
- Scallions (2 sliced)
- Soy Sauce (2.5 tbsp)
- Canola Oil (3 tablespoons)
- Sesame Seed Oil (1 tsp)
- Chinese five spice powder (1/2 tsp)
- Salt (1 tsp)
Instructions
Steps
- Prepare the rice: For best results, use leftover rice that has been refrigerated overnight. If not available, cook fresh jasmine rice, spread it on a baking sheet, and let it cool for 1-2 hours.
- Chop the chicken: Cut chicken thighs into small cubes and season with 1 teaspoon of salt. Let it marinate for about 10 minutes.
- Scramble the eggs: Heat a wok or large pan over medium-high heat. Add 1 tablespoon of canola oil and pour in 3 whisked eggs. Scramble until fully cooked, then transfer to a plate.
- Cook the chicken: In the same pan, add another tablespoon of canola oil. Cook the marinated chicken for 4-5 minutes until browned and cooked through. Remove and set aside.
- Sauté the vegetables: Add 1 tablespoon of canola oil to the pan. Cook 2/3 cup of diced onion for 1 minute, then add 2 minced garlic cloves and 2 teaspoons of ground ginger, cooking until fragrant. Add 1 large diced carrot and 2/3 cup of peas, stirring frequently for 2 minutes.
- Combine rice and seasonings: Add 4 cups of jasmine rice to the pan, breaking apart any clumps. Mix in the white and green parts of 2 sliced scallions and 1/2 teaspoon of Chinese five spice powder. Stir well, adding more oil if the rice sticks.
- Flavor the dish: Drizzle 2.5 tablespoons of soy sauce and 1 teaspoon of sesame seed oil over the rice. Add the cooked chicken and scrambled eggs, along with the remaining dark green parts of the scallions. Stir briefly and cook for an additional 1-2 minutes.
- Serve: Taste and adjust seasoning with more soy sauce if desired. Serve hot.