Double-Chicken Fried Rice with Egg Whites

Classic takeout chicken fried rice rebuilt for protein: twice the chicken, a mix of whole eggs and egg whites, and lots of peas and carrots, with just enough rice to keep it real.

Ingredients

• 2 lb boneless chicken breasts, diced small
• 1 cup liquid egg whites
• 2 eggs
• 1 cup rice, cooked and chilled (about 3 cups)
• 8 oz frozen peas and carrots
• ½ bunch green onions, sliced
• 3 garlic cloves, minced
• ⅓ cup soy sauce
• 1 tbsp oyster sauce

From your pantry: 2 tbsp oil, 1 tsp sesame oil, ½ tsp white pepper, salt.

Instructions

1. Cook the rice a day ahead, or cook it, spread on a sheet pan and chill 30 minutes so the grains dry out.
2. Toss the chicken with 1 tbsp soy sauce. Heat 1 tbsp oil in a large wok or skillet over high heat and stir-fry the chicken until golden and cooked through, 5 to 6 minutes. Remove.
3. Beat the egg whites and eggs, scramble them in the pan with a little oil until just set and push them aside.
4. Add the remaining oil, the garlic and white parts of the green onions, then the frozen vegetables. Stir-fry 2 minutes, add the rice and press it into the pan, letting it toast without stirring for a minute at a time, 4 to 5 minutes total.
5. Return the chicken and eggs, add the rest of the soy sauce, oyster sauce, sesame oil and white pepper and toss well. Finish with green onion tops.

Tip: Cold, day-old rice is the whole secret; freshly cooked rice turns mushy and clumps.

Nutrition per serving

Good for

Adapted from Garnish & Glaze.

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