# What You'll Need:
→ Proteins
01 - 1.1 lbs ground chicken
02 - 2 large eggs
→ Vegetables
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned or shredded
05 - 1 cup bean sprouts, optional
06 - 4 green onions, sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Rice
09 - 3 cups cooked jasmine rice, cold and preferably day-old
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon white pepper or black pepper
14 - 1/2 teaspoon chili flakes, optional for heat
15 - 1 tablespoon rice vinegar
→ Cooking Oils
16 - 2 tablespoons vegetable oil, divided
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced green onions
# Directions:
01 - Slice vegetables, mince garlic and ginger, and ensure rice is cold and ready before beginning cooking.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking apart with a spatula, until browned and cooked through, approximately 4 to 5 minutes. Season lightly with salt and pepper, then remove and set aside.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add cabbage and carrots, stir-frying for 3 to 4 minutes until tender yet still crisp. If using bean sprouts, add and cook for 1 minute more.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space and scramble until just set, then mix thoroughly into the vegetables.
06 - Add cold rice to the pan along with the reserved cooked chicken. Stir everything together, breaking up any rice clumps.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes. Toss all ingredients together to combine and heat through for 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Remove from heat. Garnish with toasted sesame seeds and extra sliced green onions before serving.
