Ingredients:

• ¼ cup sugar
• ½ cup soy sauce, plus 3 tablespoons, divided
• ½ cup mirin
• 2-1/2 lb boneless, skinless chicken thighs or tenderloins, sliced
• 3 tablespoons canola oil
• 2 carrots, peeled, steamed until tender, minced
• 2 green onions, sliced
• 1 red bell pepper, seeded and minced
• salt, to taste
• pepper, to taste
• 1 cup broccoli florets, finely chopped
• 2 tablespoons sesame oil, divided
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups cooked white rice, cooled
• fried rice seasoning packet
• 2 large eggs, beaten
• sesame seeds, for garnish
• scallion, sliced, for garnish

Directions:

Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.

Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.

Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.

Put the rice mixture in a greased bundt pan, press gently.

Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.

Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.