# What you 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 - 0.5 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 & Seasonings
08 - 3 tablespoons low sodium soy sauce
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon toasted sesame oil
11 - 0.5 teaspoon ground white pepper
12 - 1 teaspoon sriracha or chili sauce (optional, to taste)
→ Oils
13 - 2 tablespoons vegetable oil (canola or sunflower)
# Directions:
01 - Prepare all ingredients and arrange them at your cooking station for efficient workflow.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shredded or diced chicken and cook until heated through, approximately 2 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
04 - Add coleslaw mix and cook for 2 to 3 minutes, stirring frequently, until softened but still crisp.
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 everything together and stir-fry for 3 to 4 minutes, breaking up any clumps of rice.
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 dishes and serve hot, garnished with extra green onions if desired.
