# 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 (use tamari for gluten-free)
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 (canola or vegetable oil)
# How to Make It:
01 - Prepare all ingredients before starting: slice vegetables, beat eggs, and have chilled 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, about 5 minutes, breaking up clumps as it cooks.
03 - Add minced garlic and grated ginger; stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrots. Stir-fry for 3-4 minutes until slightly softened but still crisp.
05 - Push the mixture to one side of the pan. Add remaining oil and pour in beaten eggs. Scramble gently until just set, then mix into the chicken and vegetable mixture.
06 - Add 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 3-4 minutes, ensuring everything is well combined and rice is heated through.
07 - Stir in sliced green onions and cook for 1 minute more.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with crispy fried onions and toasted sesame seeds.
