Smoky Fried Rice with Velvety Egg Ribbons

Remove the 4 cups of chilled Jasmine rice from the fridge. Use your hands to gently break up any large clumps until the grains are mostly individual. If the rice feels damp, spread it on a tray for 10 minutes.

Heat the 1 tbsp avocado oil in your pan over high heat until it shimmers. Add the 1 lb diced chicken in a single layer. Let it sear for 2 minutes until a golden crust forms before tossing. Remove and set aside.

Reduce heat to medium high. Pour the 3 whisked eggs into the pan. Stir quickly for 30 seconds until velvety and just set, then remove and place with the chicken.

Add a splash more oil if the pan is dry. Toss in the 1 cup carrots and 1/2 cup red bell pepper. Sauté for 2 minutes until edges are slightly softened.

Turn the heat to its maximum setting. Add the scallion whites, 3 cloves garlic, and 1 tbsp ginger. Stir for 30 seconds until fragrant and sizzling. Immediately add the rice.

Toss the rice aggressively for 3 minutes. Add the 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, and a pinch of sea salt. Stir fry until the grains start to jump or pop in the pan.

Return the chicken, eggs, and 1 cup peas to the pan. Toss for 1 minute until everything is heated through and connected. This is the same technique we use for our [Wok This Way recipe](https://kitchen20.com/recipes/wok-this-way-the-perfect-chinese-fried-rice-ever/) to ensure heat distribution.