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