– 1 chicken breast diced (cut in cubes) – Kosher Salt – Freshly Cracked Black Pepper – 2 eggs lightly beaten – 9 garlic cloves finely chopped – 3 cups cold cooked rice – 2 teaspoons fish oil – 1/8 cup soy sauce – 1 tablespoon oyster sauce – 1/2 tablespoon garlic powder – 1/2 tablespoon onion powder – 1/2 teaspoon white pepper – 1/4 teaspoon ground ginger – 1/2 tablespoon sesame oil – 1 cup frozen diced carrots (thawed and drained) – 1/4 chopped green onion – Additional Sesame Oil for cooking
– First salt and pepper the diced chicken breast. Set aside. – Heat wok, add a few drizzles of sesame oil, then add the eggs to the pan. Cook the eggs stirring frequently. Once completely cooked, remove from pan. – Add a few more drizzles of sesame oil to the pan. Add the chicken and cook until the chicken is done. Remove the chicken from the pan.
– Next add a drizzle of sesame oil to the pan, then add the chopped garlic. Add the cooked rice, stir. – Add the soy sauce, oyster sauce, garlic powder, onion powder, white pepper, ginger, fish oil, sesame oil, and carrots to the pan. Stir the ingredient together. – Cook the rice. Then, add the chicken, green onion, and eggs into the pan and stir the ingredients until mixed.
– Cook for a bit more, then serve.