Ingredients:

  • 1/2 cup Japanese Mayo
  • 1/4 cup Sweet Chili Sauce
  • 2 tbsp Sriracha
  • 1 tsp Rice Vinegar
  • 1/2 tsp Honey
  • 1 lb Chicken Breast, cut into 1/2-inch chunks
  • 4 cups cold, cooked Jasmine Rice
  • 2 large Eggs, lightly beaten
  • 1 cup frozen Peas and Carrots, thawed
  • 3 cloves Garlic, minced
  • 1 tsp fresh Ginger, grated
  • 3 stalks Green Onions, whites and greens separated
  • 2 tbsp Neutral Oil
  • 1 tbsp Light Soy Sauce
  • 1 tsp Toasted Sesame Seeds
  • 2 tbsp Crispy Fried Onions

Instructions:

  1. In a small bowl, whisk together the Japanese mayo, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Set aside.
  2. Heat 2 tbsp neutral oil in your skillet over medium high heat.
  3. Add the 1 lb chicken chunks in a single layer. Cook for 5-6 minutes until the edges are golden and the meat is opaque.
  4. Add the 3 minced garlic cloves, 1 tsp grated ginger, and the whites of the 3 green onions. Stir fry for 30-60 seconds until the fragrance fills the kitchen.
  5. Push the chicken and aromatics to one side of the pan. Pour in the 2 beaten eggs. Scramble them quickly until just set but still soft, then fold them into the chicken mixture.
  6. Add the 4 cups of cold Jasmine rice and the 1 cup of thawed peas and carrots. Use your spatula to break up any large clumps of rice.
  7. Pour the 1 tbsp light soy sauce over the rice. Stir fry for 3-4 minutes until the rice grains are heated through and start to jump in the pan.
  8. Turn off the heat entirely. Pour the sauce over the rice and toss quickly until every grain is coated in a velvety orange glaze.
  9. Transfer to bowls and top with the green onion tops, 1 tsp toasted sesame seeds, and 2 tbsp crispy fried onions for that essential shatter.