Ingredients

• 1 ½ teaspoons sesame oil
• 4 teaspoons neutral oil (such as avocado or canola), divided (1 tablespoon + 1 teaspoon)
• ¾ pound chicken breasts, cut into very small pieces (about half traditional bite-size)
• 5 tablespoons low-sodium soy sauce, divided
• 4 tablespoons butter, divided
• 2 teaspoons fresh lemon juice
• Salt, to taste
• Pepper, to taste
• ½ cup diced white onion
• 1 cup frozen mixed vegetables (peas and carrots)
• 2 large eggs
• 4 cups cooked rice, cooled to room temperature
• Sesame seeds, optional, for garnish

Instructions

1. Place a large skillet or wok over medium-high heat. Add the sesame oil and 1 tablespoon (3 teaspoons) of the neutral oil.
2. Once the oil is hot, add the chicken pieces. Let them cook undisturbed for 1 minute.
3. Add 2 tablespoons soy sauce, 1 tablespoon butter, the lemon juice, salt, and pepper. Cook for 1–3 minutes, stirring only once or twice, until the chicken is fully cooked and lightly browned.
4. Transfer the chicken to a medium bowl and set aside. Carefully wipe out the skillet so it can be reused.

1. Return the skillet to medium-high heat and add the remaining 1 teaspoon neutral oil.
2. Add the diced onion and frozen vegetables. Cook for about 3 minutes, until the onions are nearly translucent.
3. Push the vegetables to one side of the pan. Crack the eggs directly into the empty space and scramble them with a spatula until fully set.
4. Add the cooked rice and remaining 3 tablespoons butter. Stir frequently and cook for 5 minutes.
5. Pour in the remaining 3 tablespoons soy sauce and cook for 1 more minute.
6. Add the cooked chicken back to the skillet. Season with additional salt and pepper as needed, then stir until everything is evenly mixed and heated through.
7. Serve warm, garnished with sesame seeds if desired.

• Chicken: For a higher-protein version, the chicken quantity can be doubled.
• Rice: Avoid freshly cooked rice—it’s too moist. Chilled leftover rice works best. Microwave-ready rice is also a great option.
• Seasoning: Salt and pepper are essential. Soy sauce alone won’t properly season the dish and can make the rice overly wet if overused.