- 1 pound skinless, boneless chicken thighs, thinly sliced crosswise
- 3 scallions, minced, divided
- 3 tablespoons plus 1 teaspoon peanut oil, divided
- 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
- 1 teaspoon minced peeled fresh ginger
Mix chicken, 2 scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add mushrooms; stir-fry for 15 seconds. Add garlic and ginger and stir-fry for 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Transfer the cooked chicken mixture to a medium bowl; wipe skillet clean.
Heat 1 teaspoon oil in the same skillet over medium-high heat. Add eggs to skillet and cook without stirring until almost set, about 1 minute. Using a heatproof spatula, flip omelet and cook until just set, about 30 seconds. Transfer omelet to a work surface and cut into 1/3" cubes; set aside. Wipe out skillet and heat over high heat; add remaining 1 tablespoon oil. Add the remaining scallion and stir-fry until fragrant, about 15 seconds. Add rice and stir-fry until just golden and slightly crispy, 6-8 minutes. Drizzle soy sauce over, add the reserved chicken mixture and eggs, and stir-fry until hot, about 30 seconds.