# What You'll Need:
→ Proteins
01 - 1.1 lbs ground chicken
02 - 2 large eggs
→ Vegetables
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned
05 - 1 cup bean sprouts, optional
06 - 4 green onions, sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Rice
09 - 3 cups cooked jasmine rice, cold
→ Sauces and Seasonings
10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon white pepper
14 - 1/2 teaspoon chili flakes, optional
15 - 1 tablespoon rice vinegar
→ Cooking Oils
16 - 2 tablespoons vegetable oil, divided
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced green onions
# How-To Steps:
01 - Slice all vegetables, mince garlic and ginger, and ensure jasmine rice is cold and ready for use.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart with a spatula, and cook until browned and cooked through, approximately 4 to 5 minutes. Season with salt and pepper. Transfer to a plate.
03 - In the same pan, add remaining 1 tablespoon oil. Sauté minced garlic, ginger, and the white parts of green onions for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrots to the pan. Stir-fry for 3 to 4 minutes until vegetables are tender yet retain a crisp texture. If using bean sprouts, add them and cook for 1 minute longer.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate into the vegetables.
06 - Add cold rice to the pan along with the reserved cooked chicken. Stir all components together, breaking up any rice clumps.
07 - Pour soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes over the mixture. Toss thoroughly to combine and heat through, approximately 2 to 3 minutes. Adjust seasoning to taste.
08 - Remove from heat and transfer to serving bowls. Top with toasted sesame seeds and additional sliced green onions.
