Five-Spice Chicken Breakfast Fried Rice

• 120 g raw chicken breast, finely diced — Boneless skinless chicken breast, raw
• 100 g raw whole egg (2 large), beaten — Large whole eggs, raw
• 130 g cooked brown rice, chilled — Cooked long-grain brown rice
• 60 g cabbage, shredded — Raw green cabbage
• 40 g carrot, finely diced — Raw carrots
• 15 g scallion, sliced — Raw scallion
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g avocado oil — Avocado oil
• 5 g fresh ginger, grated — Fresh ginger root
• 1.2 g Chinese five-spice — Chinese five-spice powder

Method

1. 1Measure ingredients: Mix the five-spice soy sauceMeasure reduced sodium soy sauce, ginger, and chinese five spice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the five-spice soy sauceStir soy sauce, ginger, Chinese five-spice, and 10 g water in a small cup.30 secLook for: Five-spice is evenly suspended and the sauce smells of anise and warm spice.Safety: Keep this sauce away from the raw chicken cutting board.
3. 3Cook chicken and eggHeat half the oil in a wide skillet over medium-high. Cook the chicken for 5 minutes, stirring, until every piece reaches 165°F.5 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Verify chicken reaches 165°F and egg reaches 160°F with a clean thermometer.
4. 4Continue cooking chicken and eggPush it aside, add the beaten egg, and stir for 1 to 2 minutes until the curds reach 160°F with no liquid patches.2 minLook for: Every chicken piece reads 165°F and the egg curds are moist, fully set, and at least 160°F.
5. 5Measure ingredients: Fry the rice and vegetablesMeasure brown rice, green cabbage, carrots, scallion, and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Fry the rice and vegetablesAdd remaining oil, cabbage, carrot, rice, and scallion whites. Fry over high heat for 4 minutes, breaking up every cold rice clump.4 min · 165°FLook for: Rice is steaming with lightly crisp edges and vegetables are tender-crisp.Safety: Reheat previously chilled rice to 165°F.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Glaze and servePour in the five-spice soy sauce, toss for 1 minute until absorbed, then add scallion greens and serve immediately.1 minLook for: No liquid remains in the pan and each grain is lightly glossy.Safety: Serve hot or refrigerate within 2 hours.