Ingredients

• 1 ½ teaspoons
• 4 teaspoons neutral oil like avocado or canola; 1 tablespoon + 1 teaspoon, divided
• ¾ pound chicken breasts cut into very small pieces, roughly half of "bite-sized"
• 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, carrots
• 2 large eggs
• 4 cups cooked rice cool to touch, see Notes
• sesame seeds optional, for garnish

Instructions

• Heat a large skillet or wok over medium-high heat. Add 1 ½ teaspoons sesame oil along with 1 tablespoon (3 teaspoons) of the neutral oil. Once the oil is hot, add the chicken and allow it to cook undisturbed for 1 minute.
• Add 2 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper. Continue cooking until the chicken is fully cooked through, about 1 to 3 minutes total, stirring only once or twice so the pieces can brown.
• Transfer the chicken to a medium bowl and set aside. Carefully wipe the skillet clean so it’s ready for the next step.

• Add the remaining 1 teaspoon neutral oil to the skillet and return it to medium-high heat. Add the diced onion and frozen vegetables, cooking for about 3 minutes until the onion begins to soften.
• Push the vegetables to one side of the pan. Crack the eggs directly into the empty side and scramble with a spatula until fully cooked.
• Add the cooked rice and the remaining 3 tablespoons butter. Stir often and cook for 5 minutes. Pour in the remaining 3 tablespoons soy sauce and cook for 1 additional minute.
• Return the chicken to the skillet, season with salt and pepper, and stir until everything is evenly combined and heated through. Serve warm, garnished with sesame seeds if desired.

• Chicken: For a heartier dish, the chicken can be doubled.
• Rice: Avoid freshly cooked rice, which tends to clump and retain excess moisture. Cold leftover rice works best.
• Seasoning: Salt and pepper are essential here—don’t rely on soy sauce alone, or the rice may become overly salty and soggy.