3tablespoonsplus 1 teaspoon canola or vegetable oildivided
1boneless skinless chicken breast
1small yellow oniondiced
1medium carrotpeeled & diced
3scallionsthinly sliced diagonally
2medium cloves garlicminced
3teaspoonslow sodium soy sauce
2teaspoonstoasted sesame oil
kosher salt & freshly ground black pepperto taste
1cupfrozen baby peas
2large eggslightly beaten
Cook the rice according to package directions – after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
Add the rice and peas and stir to combine.
Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
Season to taste with kosher salt and freshly ground black pepper.
Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.