Chicken Fried Rice

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  Oyster sauce(80g)
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  Soy Sauce, Low Sodium(45g)
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  Vegetable oil(30g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Unsalted Butter(30g)
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  Egg, Whole, Large
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  Peas And Carrots, Frozen, Mixed(340g)
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  Garlic
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  Rice, Brown, Long-Grain(600g)
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  Green Onion (Scallion)(160g)
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  Red pepper flakes

Instructions

1. 1In a small bowl, whisk together the oyster sauce and low-sodium soy sauce. Set aside. Cook the brown rice according to package directions if not already prepared; spread cooled rice on a plate to separate grains.
2. 2Heat a 12-inch nonstick skillet over medium heat for 1–2 minutes until hot. Add the butter and swirl to coat. Crack the eggs into the pan and cook without stirring for 20 seconds until they begin to set, then scramble into bite-sized pieces, stirring constantly, until just cooked through but not browned, about 1 minute total. Transfer eggs to a bowl and set aside.
3. 3Wipe the skillet clean with a paper towel. Return to high heat for 1 minute until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add the diced chicken breast and cook, stirring occasionally, over high heat for 4–5 minutes until no longer pink and internal temperature reaches 165°F. Transfer to the bowl with eggs.
4. 4Add the remaining 1 tablespoon vegetable oil to the skillet. Add the fresh garlic and cook over medium-high heat, stirring constantly, for 30 seconds until fragrant (do not let garlic burn).
5. 5Stir in the frozen peas and carrots and cook over medium-high heat for 2–3 minutes until heated through, stirring occasionally.
6. 6Add the butter and brown rice to the skillet. Pour in the oyster sauce mixture and cook over medium-high heat for 2–3 minutes, stirring constantly and breaking up any clumps, until heated through. Stir in the reserved chicken and eggs until combined.
7. 7Remove from heat and fold in the green onions. Divide evenly into 6 airtight containers while hot. Sprinkle with red pepper flakes to taste.
8. 8Seal containers and refrigerate up to 4 days. Reheat in microwave or skillet with a splash of water before serving.