Ingredients:

  • 2 cups (400g) cooked long-grain rice, cooled and preferably a day old (Jasmine is perfect!)
  • 1 tablespoon (15 ml) vegetable oil or peanut oil
  • 8 oz (225g) boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) Shaoxing rice wine (or dry sherry)
  • 1 teaspoon (5 ml) cornstarch
  • 1/4 teaspoon (1 ml) ground white pepper
  • 2 tablespoons (30 ml) vegetable oil or peanut oil
  • 1/2 cup (75g) diced yellow onion
  • 1/2 cup (75g) diced carrot
  • 1/2 cup (75g) frozen peas (thawed)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30 ml) soy sauce (adjust to taste)
  • 1 tablespoon (15 ml) oyster sauce (optional, but highly recommended!)
  • 1 teaspoon (5 ml) sesame oil
  • 2 scallions, thinly sliced, for garnish

Instructions:

  1. Marinate the Chicken: Combine chicken with marinade ingredients in a bowl. Toss to coat. Let sit for at least 15 minutes (or up to an hour) in the fridge.
  2. Prep the Vegetables: Dice onion and carrot. Thaw peas. Mince garlic and ginger. Slice scallions. Have everything ready to go; this is mise en place, the chef's best friend!
  3. Cook the Chicken: Heat 1 tablespoon of oil in the wok over high heat. Add chicken and cook, stirring frequently, until cooked through and lightly browned. Remove chicken and set aside.
  4. Scramble the Eggs: Add remaining 1 tablespoon of oil to the wok. Pour in beaten eggs and cook, stirring gently, until lightly scrambled. Remove eggs and set aside.
  5. Sauté the Aromatics and Vegetables: Add onion and carrot to the wok and sauté until softened, about 2-3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Don't burn the garlic!
  6. Add the Rice: Add the cooked rice to the wok, breaking it up with a spatula. Stir-fry for 2-3 minutes, until heated through and slightly toasted.
  7. Combine Everything: Add the cooked chicken, scrambled eggs, and peas to the wok. Stir-fry to combine.
  8. Add the Sauces: Pour in soy sauce and oyster sauce (if using). Stir-fry to coat everything evenly.
  9. Finish with Sesame Oil and Garnish: Drizzle with sesame oil. Toss to combine. Garnish with sliced scallions.
  10. Serve Immediately: Serve hot, and prepare for compliments!