Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp toasted sesame oil
  • 4 cups cooked Jasmine rice, chilled
  • 3 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup white onion, finely diced
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp white pepper
  • 2 green onions, thinly sliced

Instructions:

  1. Velveting: In a small bowl, toss the sliced chicken with cornstarch, 1 tbsp light soy sauce, and sesame oil. Marinate for 10 minutes to lock in moisture.
  2. Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and sear until golden and cooked through. Remove chicken from the pan and set aside.
  3. Wipe the pan clean and add the remaining 2 tablespoons of oil. Add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant.
  4. Push the aromatics to the edges of the pan and pour the beaten eggs into the center. Scramble until just set, then break them into small pieces with your spatula.
  5. Add the chilled rice and the thawed peas and carrots to the pan. Increase heat to high and break up any rice clumps, tossing constantly for 3-4 minutes until the rice begins to sear and pop.
  6. Return the cooked chicken to the pan. Drizzle the soy sauce, oyster sauce, and dark soy sauce around the edges of the pan to create a smoky caramelization.
  7. Sprinkle with white pepper and green onions. Toss everything together for 1 final minute to incorporate the flavors. Serve immediately.