-1 cup cooked white rice (preferably day-old) -1/2 lb chicken breast or thigh (thinly sliced with the grain) -1 tbsp sesame oil -2 tbsp fresh ginger, minced large for best flavor -1/2 cup carrots, finely diced -1/2 cup spinach, chopped (optional) -1 tbsp tamari / gluten free soy sauce (or to taste) -1 small can of sliced bamboo shoots (optional) -1 egg, lightly beaten -1 tbsp sesame seeds

Prep the chicken:


Thinly slice the chicken with the grain.


Cook the chicken:


Heat 1/2 tbsp sesame oil in a large pan or wok over medium-high heat.


Add the chicken and cook for about 3-4 minutes, stirring occasionally, until mostly cooked.


Remove from the pan and set aside.


Sauté ginger & veggies:


In the same pan, add the remaining 1/2 tbsp sesame oil.


Add the ginger and stir-fry for about 30 seconds, until fragrant.


If using, add carrots and cook for 1-2 minutes until slightly softened.


Scramble the egg:


Push the ginger (and carrots, if using) to the side of the pan.


Pour in the beaten egg and scramble until just set.


Fry the rice:


Add the cooked white rice and mix everything together.


Pour in the tamari, stirring well to coat the rice evenly.


Finish with chicken & spinach:


Add the cooked chicken back to the pan.


If using, stir in the chopped spinach and cook for 1 minute until just wilted.


Garnish & serve:


Sprinkle with sesame seeds and serve warm.