¾poundchicken breastscut into very small pieces, roughly half of "bite-sized"
5tablespoonslow-sodium soy saucedivided
2teaspoonsfresh lemon juice
½cupdiced white onion
1cupfrozen mixed vegetablespeas, carrots
4cupscooked ricecool to touch, see Notes
sesame seedsoptional, for garnish
For the Chicken
In large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. Once oils are hot, add chicken pieces. Let chicken cook for 1 minute without stirring.
Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to skillet. Cook until chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that chicken will brown nicely.
Transfer cooked chicken to medium bowl and set aside. Wipe out skillet (or wok) to use again.
For the Fried Rice
Heat 1 teaspoon neutral oil in skillet over medium-high heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent, approximately 3 minutes.
Move vegetables to one side of skillet. Crack eggs into skillet and scramble with spatula until cooked through.
Add 4 cups cooked rice and 3 tablespoons butter to skillet. Stir frequently and cook 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute.
Stir in chicken, salt, and pepper. Cook until everything is well combined and warmed through, then portion into bowls, garnish with sesame seeds if desired, and serve warm.
Chicken: You can double the amount of chicken for more protein.
Rice: Don't use fresh rice - it'll be clumpy and way too moist. Leftover rice works best, and I like to use microwaveable ready rice, too.
Flavor: Be sure to salt and pepper your fried rice! Don't rely solely on the soy sauce - if you rely on it to season to taste, you'll end up with soppy rice that's overly soy-flavored. I use plenty of salt and lots of pepper in this recipe.