Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened
  • 3 tbsp (25g) Garlic, finely minced
  • 4 tbsp (60ml) Low-sodium soy sauce, divided
  • 1 tsp (5ml) Fresh lemon juice
  • 4 cups (600g) Cooked Calrose rice, chilled overnight
  • 1 cup (150g) White onion, finely diced
  • 1/2 cup (75g) Carrots, finely diced
  • 1/4 cup (40g) Green onions, sliced
  • 2 large Eggs, beaten
  • 2 tbsp (30ml) Toasted sesame oil
  • 1/2 tsp (2g) Salt
  • 1/2 tsp (2g) Cracked black pepper
  • 1 lb (450g) Chicken breast, cut into 1/2-inch cubes

Instructions:

  1. In a small mixing bowl, combine softened butter, minced garlic, 1 tablespoon of soy sauce, and lemon juice. Whisk vigorously until the mixture is light and emulsified. Set aside at room temperature.
  2. Heat 1 tablespoon of sesame oil in a large wok or cast iron skillet over medium-high heat. Add the cubed chicken breast and sear for 3-5 minutes until golden and cooked through. Move chicken to the side of the pan.
  3. Add the onions and carrots to the center of the pan. Sauté for 3 minutes until softened. Clear a small space in the center, pour in the beaten eggs, and scramble quickly until set before mixing with the chicken and vegetables.
  4. Increase heat to high. Add the chilled rice, breaking up clumps with a spatula. Incorporate 3 tablespoons of the prepared garlic butter and the remaining 3 tablespoons of soy sauce. Toss for 4-5 minutes until the rice begins to crackle and brown.
  5. Fold in the green onions, salt, pepper, and the remaining sesame oil. Toss once more and serve immediately.