Photo by Megan Williams
Ingredients:
(Makes two portions)
1 Cup White Rice, cooked
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Boneless Skinless Chicken Thighs,
cubed
¼ Sweet Onion, diced
½ Bunch of Green Onions, chopped
3 Whole Eggs, beaten
2 Cloves of Garlic, minced
2 Tsp White Pepper Powder
2 Tsp Five Spice Powder
2 Tsp Fresh Ground Black Pepper
Directions:
1) Heat up a cast iron skillet or wok over medium -high heat.
2) Place sesame oil and chicken thighs in; season to taste with salt, pepper, five spice and white pepper powder. You should hear a nice sizzle. Cook 75% of the way through; approximately 2-3 minutes.
3) Push chicken to the side; pour in beaten eggs and stir fry vigorously until somewhat scrambled; about 30 seconds.
4) Add white and green onions and garlic; lightly season with salt and pepper and stir fry vigorously for about 30 seconds.
5) Add rice and soy sauce and stir fry vigorously for about 30 seconds to a minute.
6) Optional: Add 1 tbsp of butter and stir fry vigorously.
7) Season to taste, garnish and serve.
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Email Josh Leow: joshua.leow@pepperdine.edu
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