Ingredients
Scale
- 1 1/4 pounds (567 g) boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground white pepper, divided
- 2 teaspoons avocado oil, divided
- 2 large eggs, beaten
- 1 cup (243 g) liquid egg whites
- 2 cups (about 280 g) frozen peas and carrots
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 4 green onions, thinly sliced, white and green parts separated
- 3 cups (about 600 g) cold cooked long-grain white rice
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
Instructions
- Stir the soy sauce, rice vinegar, sesame oil, and 1/4 teaspoon white pepper together in a small bowl. Set aside.
- Pat the chicken dry and season with the salt and remaining 1/4 teaspoon white pepper.
- Heat a large nonstick skillet or wok over medium-high to high heat. Add 1 teaspoon avocado oil and half the chicken in one layer. Cook until browned and the thickest pieces reach 165°F (74°C), then transfer to a clean plate. Repeat with the remaining chicken and the second teaspoon of oil.
- Reduce the heat slightly. Add the beaten eggs and egg whites. Let them set for a few seconds, then gently push into large soft curds. Transfer the eggs to the plate with the chicken.
- Add the frozen peas and carrots to the skillet and cook until hot and most visible moisture has evaporated. Add the garlic, ginger, and white parts of the green onions and cook for 30 to 60 seconds.
- Increase the heat and add the cold rice. Break up clumps and stir-fry for 2 to 3 minutes, letting portions of rice sit against the hot pan briefly so a few grains toast.
- Return the chicken to the skillet. Pour in the sauce and toss until the rice is evenly seasoned and hot. Fold the cooked eggs back in and cook just until heated through.
- Remove from the heat and stir in the green parts of the onions. Divide into 4 shallow meal-prep containers and refrigerate promptly.
Notes
- Use rice that was cooled and refrigerated promptly. Cold rice fries more cleanly than warm freshly cooked rice.
- Cook chicken breast to 165°F (74°C) measured in the thickest pieces.
- Refrigerate cooked portions within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F.
- To make a gluten-free variation, use tamari labeled gluten free instead of conventional soy sauce and verify packaged ingredients.
- Nutrition is an estimate for one-fourth of the recipe based on generic USDA-style values and a representative reduced-sodium soy sauce. Brands and cooked-rice weight can change the final values.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: High Protein, Dairy Free