Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, diced into ½-inch cubes
  • 2 tbsp (30ml) vegetable oil
  • 4 cups (600g) chilled, day-old cooked jasmine rice
  • 2 large eggs, lightly beaten
  • ½ cup (50g) onion, finely diced
  • ½ cup (60g) carrots, finely diced
  • ½ cup (75g) frozen peas, thawed
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • ¼ tsp (1g) white pepper

Instructions:

  1. Whisk together the soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Set aside. Ensure your chilled rice is broken up with a fork so there are no large clumps.
  2. Heat 1 tbsp (15ml) of oil in the wok over high heat until shimmering. Add the diced chicken in a single layer. Let it sit undisturbed for 2 minutes to develop a golden-brown crust, then toss and cook for another 2 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  3. Add another 1 tbsp (15ml) of oil to the same pan. Toss in the onions and carrots, stirring constantly for 3 minutes until the onions are translucent. Stir in the garlic and ginger, cooking for just 30 seconds until fragrant but not burnt.
  4. Increase heat to maximum and add the chilled rice. Spread the rice across the pan and let it fry for 2 minutes without stirring to create toasted edges. Toss and stir-fry for another 3 minutes, ensuring the rice is evenly coated in oil and heated through.
  5. Push the rice to the sides of the wok to create a center well. Pour in the beaten eggs and scramble until just set. Stir the eggs into the rice.
  6. Add the cooked chicken and thawed peas back into the pan. Pour the signature sauce over the mixture and toss on high heat for 2-3 minutes until the sauce is absorbed and the rice is mahogany-colored.