>> time required: 30 minutes
>> course: main
>> source: YouTube - Chef Haro

Cook @Japanese short-grain rice{900%g} (cooked weight) and spread it out to cool. The rice should be slightly moist but not steaming.

Cut @chicken breast{} (or thigh) into small bite-sized pieces.

Heat #wok{} or #large sauté pan{} over the highest heat possible. Add @oil{} and cook chicken until ~{4%minutes} or 80–90% done. Remove and set aside.

In the same #wok{}, stir-fry @onion{}(roughly chopped) and @carrot{}(roughly chopped) for ~{2%minutes} until slightly softened.

Push vegetables to the side and scramble @eggs{2} in the pan, then mix everything together.

Add the cooled rice and toss everything together over high heat. Return the cooked chicken to the pan.

Season with @dashi powder{}(chicken-flavoured, a small pinch), @soy sauce{1%tbsp}, @sesame oil{1%tsp}, @salt{} and @black pepper{} to taste.

Add @garlic cloves{}(minced) and @butter{15%g} — this is the flavour secret. Toss quickly over high heat until the butter is melted and everything is coated.

Finish with @green onions{}(chopped) and serve immediately.