Ingredients:

  • 1 lb chicken breast, cut into 1/2-inch cubes
  • 3 large eggs, lightly beaten
  • 1 tsp cornstarch
  • 1 tsp soy sauce (for marinade)
  • 4 cups cooked white jasmine rice, day-old and chilled
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup frozen peas and carrots, thawed
  • 3 stalks green onions, whites and greens separated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp oyster sauce
  • 0.5 tsp white pepper
  • 3 tbsp canola oil, divided

Instructions:

  1. In a small bowl, toss the cubed chicken with 1 tsp soy sauce and 1 tsp cornstarch. In a separate bowl, break up the cold rice by hand to ensure no clumps remain. Mix the 3 tbsp soy sauce, sesame oil, oyster sauce, and white pepper in a ramekin.
  2. Heat 1 tbsp of oil in a wok or large cast-iron skillet over high heat. Add the chicken in a single layer and sear undisturbed for 90 seconds. Stir-fry for 1 minute until cooked through, then remove to a plate.
  3. Add a small splash of oil to the wok. Pour in the beaten eggs and scramble quickly until 80% set. Remove and add to the chicken plate.
  4. Add the remaining 2 tbsp of oil to the screaming-hot wok. Sauté the green onion whites, garlic, and ginger for 30 seconds. Add the cold rice, pressing it against the hot metal to toast for 30 seconds.
  5. Add the chicken, eggs, and peas/carrots back into the wok. Pour the sauce mixture over the rice and toss everything on high heat for 2 minutes until well-combined and steaming. Garnish with green onion greens.