Chicken Fried Rice

Dice chicken breast into 1/2-inch pieces. Mince garlic and grate fresh ginger. Dice onion and carrot into 1/4-inch pieces. Slice green onions.

Measure out soy sauce, sesame oil, and rice. Break eggs into a bowl and lightly beat.

Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Remove to a plate.

Add 1 tbsp oil to the same skillet. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Add diced onion and carrot; cook, stirring, for 2–3 minutes until softened. Stir in peas and cook 1 minute more.

Push vegetables to the side of the skillet. Add remaining 1 tbsp oil to the clear space, then add rice in a single layer. Let it sit undisturbed for 1 minute, then break up clumps with a spatula and stir continuously for 2–3 minutes until grains are heated through and edges begin to crisp.

Return cooked chicken to the skillet. Pour beaten eggs around the rice and stir constantly until eggs are scrambled and fully incorporated, about 1–2 minutes.

Drizzle soy sauce and sesame oil over the rice. Toss vigorously for 30 seconds until everything is evenly coated and combined.

Transfer to a serving bowl or divide among individual plates. Garnish with sliced green onion and serve immediately while hot.