Ingredients:

  • 2 boneless, skinless chicken breasts (about 450g / 1 lb), cut into ½-inch cubes
  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp cornstarch (10g / 0.35 oz)
  • 1 tsp sesame oil (5 ml)
  • Pinch of white pepper
  • 3 cups cooked and cooled long-grain rice (about 600g / 1.3 lbs), preferably day-old rice
  • 2 tbsp vegetable oil (30 ml)
  • 1 small onion, finely chopped (about 100g / 3.5 oz)
  • 2 cloves garlic, minced (about 6g / 0.2 oz)
  • 1 inch ginger, minced (about 5g / 0.17 oz)
  • 1 cup frozen peas and carrots (about 150g / 5.3 oz)
  • 2 green onions, sliced (about 30g / 1 oz), white and green parts separated
  • 2 large eggs, lightly beaten
  • 2 tbsp soy sauce (30 ml)
  • 1 tbsp oyster sauce (15 ml)
  • 1 tsp sesame oil (5 ml)
  • 1 tsp sugar (4g / 0.14 oz)
  • ½ tsp rice vinegar (2.5 ml)
  • Pinch of white pepper

Instructions:

  1. Marinate the Chicken: Combine chicken with soy sauce, cornstarch, sesame oil, and white pepper in a bowl. Let it sit while you prep the other ingredients (at least 10 minutes).
  2. Prepare the Sauce: Whisk together soy sauce, oyster sauce, sesame oil, sugar, and rice vinegar in a small bowl. Set aside.
  3. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until just set but still slightly moist. Remove from the pan and set aside.
  4. Sauté Aromatics and Chicken: Add the remaining tablespoon of vegetable oil to the wok. Add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and ginger and cook for another minute until fragrant. Add the marinated chicken and cook until browned and cooked through (internal temp of 165°F/74°C).
  5. Add Vegetables and Rice: Add the frozen peas and carrots to the wok and cook for 2-3 minutes until heated through. Add the cooked rice and stir to break it up.
  6. Add Sauce and Combine: Pour the sauce over the rice and vegetables. Stir-fry everything together, ensuring the rice is evenly coated with the sauce.
  7. Incorporate Eggs and Green Onions: Gently fold in the scrambled eggs and the white parts of the green onions. Cook for another minute until everything is heated through.
  8. Serve: Garnish with the green parts of the green onions and serve immediately.