# Ingredient List:
→ 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 (canola or sunflower)
# How to Make:
01 - Prepare and arrange all ingredients within reach of your cooking station for efficient execution.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shredded chicken and cook for 2 minutes until heated through. Transfer to a clean plate.
03 - Add remaining tablespoon of oil to the pan. Introduce garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix and stir-fry for 2 to 3 minutes, stirring frequently, until vegetables soften while maintaining slight crispness.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate into vegetables.
06 - Add cooked rice, reserved chicken, soy sauce, oyster sauce if using, sesame oil, and white pepper. Toss continuously and stir-fry for 3 to 4 minutes, breaking up rice clumps.
07 - Stir in green onions and sriracha if desired. Cook for 1 additional minute. Taste and adjust seasonings as needed.
08 - Transfer to serving dishes while hot. Garnish with additional green onions if desired.
