Ingredients

1 cup cooked white rice (day old)

200 grams (7 ounces) chicken breast, cut into bite-sized cubes

2 large eggs, lightly beaten

½ medium onion, diced into cubes

2-3 garlic cloves, minced

½ medium carrot, diced into small cubes

1½ tablespoons olive oil

1 tablespoon butter

1 tablespoon soy sauce

Ground white pepper, to taste

Salt, to taste

2 green onions, chopped

½ teaspoon toasted sesame oil (optional)

Instructions

Step 1: Prepare the chicken by mixing the bite-sized cubes with salt, white pepper, and soy sauce in a bowl. Lightly beat the eggs and set aside. Dice the onion and carrot, and chop the green onions.

Step 2: Heat a wok or large skillet over medium-high heat. Add olive oil and cook the chicken until golden and fully cooked through. Remove the chicken and set aside.

Step 3: In the same pan, add butter. Sauté the minced garlic for a couple of seconds until fragrant. Add the diced onion and carrot, cooking for about a minute until slightly tender.

Step 4: Add the cooked rice to the pan and stir-fry over high heat for 1 to 2 minutes. Season with a pinch of salt and white pepper to taste.

Step 5: Push the rice mixture to one side of the pan. Pour in the beaten eggs and scramble until just set, then mix the eggs evenly into the rice.

Step 6: Drizzle soy sauce around the sides of the pan to let it sizzle, then toss everything together until the rice is evenly coated with flavor.

Step 7: Return the cooked chicken to the pan and toss for another minute until everything is well combined and heated through.

Step 8: Taste and adjust seasoning if needed. Stir in the chopped green onions and drizzle with toasted sesame oil if using. Turn off the heat and serve warm. Enjoy!

Tips & Variations

Use day-old rice for the best texture; freshly cooked rice can be too soft and sticky for fried rice.

Substitute chicken with shrimp, tofu, or beef for a different protein option.

Add frozen peas or corn along with the vegetables for extra color and sweetness.

For a spicier kick, add a dash of chili sauce or red pepper flakes when adding the soy sauce.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be softer and more moist, which can make the fried rice mushy. Using day-old rice that has been refrigerated helps keep the grains separate and gives a better texture.

Is toasted sesame oil necessary?

Toasted sesame oil adds a distinctive nutty aroma and flavor that’s common in hibachi dishes, but it is optional. If you don’t have it on hand, the dish will still be delicious without it.