The key to this dish lies in selecting the right ingredients that balance flavor and texture. I always reach for fresh, locally sourced veggies when I can, and I find that using day-old rice makes a huge difference—it fries up better and keeps the dish light. For the chicken, a good quality breast or thigh, seasoned well and pan-fried until golden, brings that Southern charm to life. Feel free to swap in brown rice for a nuttier flavor or add extra veggies if your family is anything like mine.

• 2 cups cooked white or brown rice (preferably day-old)
• 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons vegetable oil or peanut oil
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots mix, thawed
• 2 large eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hot sauce (optional, for a little kick)
• 2 green onions, sliced thinly
• 1 teaspoon toasted sesame oil (optional, for finishing)