Chicken Fried Rice

Ingredients

• 2 cups jasmine rice
• 1 lb ground chicken
• 4 tbsp vegetable oil
• 2 large eggs
• 1/2 cup carrots
• 1/2 cup frozen shelled edamame
• 1/2 cup onion
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook 2 cups of jasmine rice according to package instructions and let it cool completely, preferably overnight in the fridge for best texture.
2. Season 1 lb ground chicken with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat; add the ground chicken and stir-fry for 5-7 minutes, crumbling it as it cooks until browned and fully cooked through, then remove and set aside.
4. In the same wok, add 1 tbsp oil if needed; scramble 2 beaten eggs until just set, then remove and set aside with the chicken.
5. Add another 1 tbsp oil to the wok; stir-fry 1/2 cup diced carrots, 1/2 cup frozen shelled edamame, and 1/2 cup diced onion for 3-4 minutes until tender-crisp.
6. Push vegetables to one side, add the cooled rice, and stir-fry for 3-4 minutes, breaking up clumps.
7. Return chicken and eggs to the wok; add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 minced garlic cloves; toss everything together for 2 minutes until well combined and heated through.
8. Taste and adjust seasoning with salt or more soy sauce if needed; let cool slightly before dividing into 4 airtight containers for meal prep.
9. Store in the fridge for up to 4 days; reheat in microwave with a splash of water to restore moisture.