Ingredients:

  • 1 lb chicken breast, cut into 1/2-inch pieces
  • 1 tbsp soy sauce (for marinade)
  • 1 tsp cornstarch
  • 0.5 tsp toasted sesame oil
  • 4 cups cold, day-old jasmine rice
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, whites and greens separated and thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce (for sauce)
  • 1 tbsp oyster sauce
  • 0.5 tsp white pepper
  • 2 tbsp neutral oil (avocado or peanut oil)

Instructions:

  1. Combine 1 lb chicken, 1 tbsp soy sauce, 1 tsp cornstarch, and 0.5 tsp sesame oil in a bowl.
  2. Mince 3 cloves garlic, grate 1 tsp ginger, and slice 3 green onions, keeping the whites and greens separate.
  3. Lightly beat 3 large eggs in a small bowl until streak free.
  4. Heat 1 tbsp oil in a wok over high heat until wispy smoke appears, then stir fry chicken for 3 minutes until opaque. Remove and set aside.
  5. Add a splash of oil if needed, pour in the eggs, and swirl until soft, fluffy curtains form. Break them up and remove.
  6. Add the remaining 1 tbsp oil, then toss in the onion whites, garlic, and ginger until the air smells fragrant (about 30 seconds).
  7. Add 4 cups cold rice and 1 cup thawed peas/carrots. Press the rice down and toss until the grains begin to sizzle and pop.
  8. Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 0.5 tsp white pepper.
  9. Return the chicken and eggs to the pan. Toss vigorously until everything is steaming and coated.
  10. Fold in the green onion tops and serve immediately while the rice is at its peak texture.