Ingredients:

  • 500 g (3 cups) Cooked Brown Rice, fully chilled
  • 350 g (12 oz) Chicken Breast, diced into 1 cm (½-inch) pieces
  • 2 Large Eggs, lightly beaten
  • 30 ml (2 Tbsp) High-Heat Oil (e.g., Avocado or Grapeseed), divided
  • 1 Medium Yellow Onion, diced
  • 2 Carrots, finely diced
  • 2 Garlic Cloves, minced
  • 15 g (1 Tbsp) Fresh Ginger, grated
  • 120 g (1 cup) Frozen Peas (thawed)
  • 120 g (1 cup) Broccoli florets, small
  • 60 ml (4 Tbsp) Low-Sodium Soy Sauce (or Tamari)
  • 15 ml (1 Tbsp) Dark Soy Sauce
  • 5 ml (1 tsp) Toasted Sesame Oil
  • 5 ml (1 tsp) Rice Vinegar
  • 5 ml (½ tsp) White Pepper
  • 15 g (2 Tbsp) Spring Onions (scallions), thinly sliced
  • Pinch Toasted Sesame Seeds

Instructions:

  1. Dice all vegetables and chicken. In a small bowl, whisk together all sauce ingredients (Soy Sauce, Dark Soy Sauce, Sesame Oil, Rice Vinegar, White Pepper) and set aside. Ensure the rice is thoroughly chilled.
  2. Heat 5 ml (1 tsp) of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook until just set (about 1 minute). Scramble briefly, remove from the wok, and set aside.
  3. Increase heat to high. Add 10 ml (2 tsp) of oil and the diced chicken. Sear for 3–4 minutes until golden brown and cooked through. Remove the chicken and set aside, reserving any oil/drippings in the wok.
  4. Add the remaining oil to the wok. Introduce the onions and diced carrots and stir-fry for 2–3 minutes until slightly tender-crisp. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  5. Push the vegetables to one side, then add the cold brown rice to the center. Flatten the rice and allow it to heat and develop a slight char for 1–2 minutes before vigorously stir-frying to break up any clumps.
  6. Incorporate the thawed peas and broccoli florets, stirring until bright green (about 1 minute). Return the cooked chicken and scrambled egg pieces to the wok.
  7. Pour the prepared sauce mixture over the ingredients. Continue to stir-fry rapidly for 1–2 minutes until the rice is evenly coated, sizzling, and steaming hot.
  8. Transfer immediately to bowls, garnishing each serving generously with sliced spring onions and toasted sesame seeds before serving.