Ingredients:

  • 3 cups (450g) cooked short-grain Japanese rice, chilled overnight
  • 4 oz (115g) chicken breast, finely diced
  • 2 large eggs, beaten
  • 2 tbsp (30ml) neutral oil
  • 2 stalks (30g) green onion, thinly sliced (separate whites and greens)
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) non-alcoholic rice vinegar with a pinch of sugar
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Gently break apart the chilled cooked rice with your hands to ensure the grains are loose and separate.
  2. Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the diced chicken and cook until opaque and lightly browned, reaching an internal temperature of 165°F (74°C).
  3. Stir in the minced garlic and the white parts of the green onions, sautéing for 30 seconds until fragrant.
  4. Push the chicken and aromatics mixture to the side of the pan. Pour in the beaten eggs and let them set for 10 seconds, then gently scramble until they form soft curds but are not fully dry.
  5. Increase the heat to high. Add the remaining 1 tablespoon of neutral oil if the pan appears dry, then add the chilled rice. Stir-fry vigorously for 3–4 minutes, pressing the rice down occasionally to allow it to sear.
  6. Drizzle the soy sauce and non-alcoholic rice vinegar around the edges of the pan to caramelize the sauce. Quickly toss all ingredients together.
  7. Stir in the green onion tops and season with salt and black pepper before removing from heat.