Ingredients:

  • 340g Cooked Chicken Breast (cold, diced small)
  • 2 Large Eggs (lightly beaten)
  • 600g Cooked Rice (day-old, cold, Basmati or long-grain)
  • 1 medium Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 1 inch piece Ginger (grated or finely minced)
  • 1 medium Carrot (finely diced)
  • 150g Frozen Peas (do not thaw)
  • 4 stalks Spring Onions (white parts chopped, greens reserved)
  • 60 ml Low Sodium Soy Sauce (or Tamari)
  • 5 ml Sesame Oil
  • 15 ml Rice Vinegar
  • 1/2 tsp White Pepper
  • Low-Calorie Cooking Spray (as needed)

Instructions:

  1. Heat half of the cooking spray in a large wok or non-stick pan over medium heat. Pour in the lightly beaten eggs, cook quickly like a thin omelette, stirring gently until just set. Remove from the wok, chop roughly, and set aside.
  2. Add a little more cooking spray to the hot wok (high heat). Add the chopped white onion, carrots, minced garlic, and grated ginger. Stir-fry vigorously for 2 minutes until fragrant and slightly softened.
  3. Add the cold, diced chicken and frozen peas to the wok. Stir-fry for 1–2 minutes until the chicken is heated through.
  4. Push the vegetables and chicken to one side of the wok. Add a tiny squirt of cooking spray to the empty side if the wok looks dry, then add the cold rice. Break it up with your spatula and allow it to heat for 1 minute before mixing it through the rest of the ingredients.
  5. Pour the soy sauce and rice vinegar evenly over the rice mixture. Toss everything constantly and quickly to ensure the rice absorbs the liquid and darkens evenly. Season with white pepper.
  6. Stir in the cooked egg pieces and the chopped white parts of the spring onions. Drizzle with the sesame oil right at the very end, toss once more, and remove immediately from the heat.
  7. Serve hot, garnished generously with the reserved green spring onion tops.