Ingredients:

  • 8 cloves garlic, minced (divided)
  • 3 stalks green onions, whites and greens separated
  • 2 large eggs, lightly beaten
  • 1 cup small-diced chicken breast
  • 4 cups cooked Jasmine rice, chilled overnight
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp avocado oil

Instructions:

  1. Heat 1 tablespoon of avocado oil in a carbon steel wok or cast iron skillet over medium-high heat. Add half of the minced garlic and stir-fry for 30 seconds until fragrant and sizzling.
  2. Add 1 cup small diced chicken breast to the pan. Cook for 3 minutes until golden and opaque throughout. Remove and set aside.
  3. Add the remaining 1 tbsp avocado oil, half the garlic, and the onion whites. Fry for 30 seconds until fragrant and sizzling.
  4. Push the aromatics to the side and pour in the eggs. Stir quickly until soft curd forms.
  5. Break up 4 cups cooked Jasmine rice and toss it into the pan. Press down with your spatula until you hear a popping sound.
  6. Pour in 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce, and the remaining garlic. Note: Adding fresh garlic now gives a sharp, spicy kick.
  7. Toss the chicken back in and stir fry for 2 minutes until every grain is coated and velvety.
  8. Turn off the heat and stir in 1 tsp toasted sesame oil and the green onion tops.