Day-old white rice gets tossed in a hot skillet until every grain turns golden and slightly crisp, the perfect base for tender bites of chicken, sweet carrots, red bell pepper, and corn. Eggs are scrambled right in the pan for that classic takeout-style texture, and a savory, aromatic sauce ties everything together with warmth from ground ginger and a whisper of sesame oil. Fresh scallions and a sprinkle of sesame seeds finish it off with brightness and crunch. It's a fast, one-skillet dinner that delivers all the comfort of your favorite fried rice, and it's a solid choice for anyone cooking gluten free. Simple ingredients, big flavor, and leftovers that reheat beautifully make this one worth putting into regular rotation.
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In a small bowl, stir together the tamari, sesame oil, ground ginger, and white pepper. Set aside.
Heat 1 tablespoon of the garlic-infused oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.
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