# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
02 - 3 large eggs
→ Vegetables
03 - 2 cups coleslaw mix (shredded cabbage and carrots)
04 - 1/2 cup green onions, sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Rice
07 - 3 cups cooked jasmine or long-grain rice, preferably day-old
→ Sauces and Seasonings
08 - 3 tablespoons soy sauce, low sodium preferred
09 - 1 tablespoon oyster sauce, optional
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground white pepper
12 - 1 teaspoon sriracha or chili sauce, optional
→ Oils
13 - 2 tablespoons vegetable oil such as canola or sunflower
# Step-by-Step Guide:
01 - Prepare all ingredients and arrange them at your cooking station for efficient assembly.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shredded or diced chicken and cook for 2 minutes until heated through. Transfer to a clean plate.
03 - Add the remaining 1 tablespoon of oil to the pan. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
04 - Add the coleslaw mix and cook for 2-3 minutes, stirring frequently, until vegetables are softened but retain some crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate into the vegetables.
06 - Add cooked rice, reserved chicken, soy sauce, oyster sauce if using, sesame oil, and white pepper. Toss thoroughly and stir-fry for 3-4 minutes, breaking up any rice clumps.
07 - Stir in green onions and sriracha or chili sauce if desired. Cook for 1 additional minute. Taste and adjust seasoning as needed.
08 - Transfer to serving plates while hot. Garnish with additional green onions if desired.
