Ingredients:

  • 600g cooked Jasmine rice, chilled 12+ hours
  • 15ml neutral oil (canola or grapeseed)
  • 450g boneless skinless chicken breast, cut into 1/2-inch cubes
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 cup white onion, finely diced
  • 45ml low-sodium soy sauce
  • 15ml oyster sauce
  • 5ml toasted sesame oil
  • 0.5 tsp white pepper
  • 150g frozen peas and carrots, thawed
  • 3 scallions, thinly sliced

Instructions:

  1. Pat the 450g of chicken breast dry and toss with 0.5 tsp white pepper. Note: Surface moisture prevents browning.
  2. Add 15ml neutral oil to the wok over high heat until it shimmers and smokes slightly.
  3. Add chicken in a single layer and cook for 3 minutes until golden and opaque.
  4. Take the chicken out of the pan. Note: This prevents it from overcooking while we fry the rice.
  5. Pour 3 beaten eggs into the residual oil and stir for 30 seconds until soft, velvety ribbons form.
  6. Push eggs to the side, add white onion, 3 cloves garlic, and 1 tsp ginger, cooking for 1 minute until fragrant and softened.
  7. Add 600g chilled rice, breaking up clumps with a spatula. Cook for 2 minutes until the rice begins to pop and char.
  8. Pour in 45ml soy sauce and 15ml oyster sauce, tossing constantly until every grain is evenly lacquered.
  9. Stir in 150g thawed peas and carrots and return the chicken to the pan.
  10. Drizzle with 5ml sesame oil and top with 3 sliced scallions, tossing for 30 seconds until steaming hot.