Ingredients:

  • 1 lb boneless, skinless chicken breast or thighs, diced
  • 1 tsp Light Soy Sauce (for marinade)
  • 1 tsp Cornflour (Corn Starch)
  • ½ tsp Sesame Oil (for marinade)
  • 4 cups cooked, cold, day-old white rice (Jasmine ideal)
  • 3 Tbsp Vegetable Oil (high smoke point)
  • 3 Large Eggs, lightly whisked
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • ½ medium Onion, finely diced
  • ½ cup Carrots, small dice
  • ½ cup Frozen Peas
  • 3 stalks Scallions (Green Onions), sliced (whites and greens separated)
  • 2 Tbsp Light Soy Sauce (for sauce)
  • 1 tsp Dark Soy Sauce
  • 1 Tbsp Oyster Sauce (Optional)
  • ¼ tsp White Pepper
  • 1 tsp Toasted Sesame Oil (for finish)

Instructions:

  1. Prep Chicken: Combine diced chicken with marinade ingredients (light soy, cornflour, sesame oil). Set aside for 10 minutes.
  2. Prep Aromatics & Rice: Ensure all vegetables are chopped, garlic/ginger minced, and rice is broken up (use your fingers to remove clumps). Separate the white and green parts of the scallions.
  3. Cook Chicken: Heat 1 Tbsp of oil in the wok over high heat until shimmering. Stir-fry the chicken quickly until cooked through and slightly browned (about 3–4 minutes). Remove chicken from the wok and set aside.
  4. Scramble Eggs: Add a splash more oil to the wok. Pour in the whisked eggs. Cook quickly, scrambling lightly, then push the cooked egg to one side, or remove and chop roughly.
  5. Sauté Aromatics: Add the remaining 1 Tbsp oil. Stir-fry the white parts of the scallions, garlic, ginger, onions, and carrots for 1 minute until fragrant.
  6. Fry the Rice: Push vegetables to the side. Add the cold rice to the centre of the wok. Spread it out and let it sit for 30 seconds to heat up before tossing. Stir-fry vigorously for 2–3 minutes until the rice sounds dry.
  7. Combine & Sauce: Return the cooked chicken and scrambled egg to the wok. Add the frozen peas. Pour the combined sauce mixture (light soy, dark soy, oyster sauce) evenly over the rice.
  8. The Toss: Toss everything rapidly and continuously for 1 minute, ensuring the sauce coats every grain and the rice darkens slightly.
  9. Finish: Turn off the heat. Drizzle with the toasted sesame oil and sprinkle with white pepper and reserved green scallion tops. Serve immediately.