Minced chicken, crisp vegetables, and aromatic seasonings transform chilled rice into a satisfying Asian-inspired dish ready in under an hour.
# What You'll Need:
→ Proteins
01 - 1 pound ground chicken
02 - 2 large eggs
→ Vegetables
03 - 2 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned
05 - 1/2 cup green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Rice
08 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Sauces & Seasonings
09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce, optional
11 - 1 tablespoon sesame oil
12 - 1 teaspoon rice vinegar
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon white pepper
15 - 1/2 teaspoon sugar
→ Toppings
16 - 1/4 cup crispy fried onions, optional
17 - 1 tablespoon toasted sesame seeds
→ Oils
18 - 2 tablespoons neutral oil such as canola or vegetable oil
# Steps to Follow:
01 - Prepare all ingredients before starting: slice vegetables, beat eggs, and have rice ready.
02 - Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add ground chicken and cook until browned and cooked through, approximately 5 minutes. Break up any clumps as it cooks.
03 - Add minced garlic and ginger; stir-fry for 1 minute until fragrant.
04 - Add cabbage and carrots. Stir-fry for 3 to 4 minutes until slightly softened but retaining crispness.
05 - Push the mixture to one side of the pan. Add remaining oil and pour in the beaten eggs. Scramble gently until just set, then combine with the chicken and vegetables.
06 - Add the chilled rice, breaking up any clumps. Drizzle with soy sauce, oyster sauce if using, sesame oil, rice vinegar, black pepper, white pepper, and sugar. Stir-fry for 3 to 4 minutes, ensuring everything is well combined and the rice is heated through.
07 - Stir in green onions and cook for 1 minute more.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, garnished with crispy fried onions and toasted sesame seeds.
