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Lisa Lin

Lisa Lin
  • 25 minutes
  • Serves 4

INGREDIENTS

3/4 lb

boneless skinless chicken thighs

1 tsp

salt, divided

3 tbsp

canola oil (or any high heat oil), divided

3

large eggs, whisked

2/3 cup

yellow onions, diced

2 cloves

garlic, minced

2 tsp

minced ginger

1

large carrot, peeled and diced

2/3 cup

frozen peas, rinsed under warm tap water for a few seconds thaw

4 cups

cooked jasmine rice (preferably leftover from at least a day before, see Recipe Note)

2

scallions, sliced (separate the white and light green parts from the dark green part)

1/2 tsp

Chinese five-spice powder (optional)

2 1/2 tbsp

soy sauce or tamari

1 tsp

sesame oil