Cold, day-old rice is the real secret here, getting pressed into the hot skillet until it turns golden and toasty instead of mushy. Diced carrots, red bell pepper, and sweet corn bring color and crunch, while fluffy scrambled eggs fold in for richness in every bite. A savory, ginger-spiked sauce ties it all together, coating each grain so it turns fragrant and glossy off the heat. Fresh scallion greens and a sprinkle of sesame seeds finish things with a little brightness and crunch. It's a fast, satisfying skillet dinner that comes together in the time it takes to steam a fresh pot of rice, and it's a great fit for a vegetarian table.
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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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