Mama's Lunch Specials Recipe

Prepare ingredients

If rice is freshly cooked, spread it on a sheet pan and chill for at least 30 minutes to remove steam; ideally use day-old chilled rice. Cut chicken into 1/2-inch pieces, dice onion, mince garlic, slice green onions, and thaw peas and carrots. Beat eggs lightly in a small bowl.

Cook chicken

Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with 1/4 tsp salt and a pinch of white pepper, and stir-fry until cooked through and just browned, about 4–5 minutes. Transfer chicken to a plate and set aside.

Scramble eggs

Add 1/2 tablespoon oil to the wok and pour in the beaten eggs. Let set briefly, then scramble gently until just cooked but still moist. Break into bite-sized pieces with the spatula and transfer to the plate with the chicken.

Sauté aromatics & veggies

Add remaining 1/2 tablespoon oil plus 1 tablespoon oil (total remaining 1 tbs if using amounts above to reach 3 tbs) to the wok and increase heat to high. Add diced onion and stir-fry 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant. Add thawed peas and carrots and stir 1 minute to heat through.

Fry rice

Add chilled rice to the wok, breaking up any clumps with the spatula. Spread rice across the hot surface and let it sit undisturbed 30–45 seconds to get a little color, then stir-fry, combining with the vegetables. Continue to stir and press rice across the pan to encourage browning for 2–3 minutes.

Season & combine

Return the cooked chicken and scrambled eggs to the wok. Drizzle soy sauce evenly over the rice and add sesame oil, remaining 1/4 tsp white pepper, and the remaining salt if needed. Stir thoroughly so sauce coats the rice evenly. Taste and adjust: add an extra 1/2–1 tablespoon soy sauce or a pinch of salt if needed.

Finish & serve

Turn off the heat and fold in sliced green onions. Transfer to a warm serving dish. Serve immediately with optional chili oil or Sriracha and lime wedges on the side; garnish with additional green onions if desired.

Arrange cucumber slices on a small plate for a crisp contrast to the warm fried rice. Offer chili oil or Sriracha and lime wedges at the table so diners can adjust heat and acidity to taste.