Ingredients:

  • 4 cups Day-old Jasmine rice, cold
  • 1 lb Chicken breast, diced into 1/2-inch cubes
  • 3 Large eggs, lightly beaten
  • 1 tbsp Neutral oil (Grapeseed or Canola)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 0.5 cup White onion, finely diced
  • 1 cup Frozen peas and carrots, thawed and dried
  • 3 Scallions, thinly sliced (whites and greens separated)
  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Toasted sesame oil
  • 0.5 tsp White pepper

Instructions:

  1. Prepare the rice foundation by breaking up any large clumps of the cold, day-old Jasmine rice with clean, damp hands until grains are individual and independent.
  2. Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over high heat until it begins to shimmer and smoke slightly.
  3. Add the diced chicken cubes in a single layer. Let them sear undisturbed for 2 minutes to develop a golden crust, then toss until cooked through. Remove chicken from the pan and set aside.
  4. In the same pan, sauté the onions, garlic, ginger, and scallion whites for about 1 minute until fragrant. Add the peas and carrots and flash-fry for another minute.
  5. Push the vegetables to the side of the wok. Pour the beaten eggs into the cleared space and scramble quickly until just set.
  6. Add the rice and cooked chicken back into the wok. Pour the soy sauce, oyster sauce, and white pepper over the rice.
  7. Toss everything over high heat for 2-3 minutes, pressing the rice against the hot sides of the pan to achieve the Maillard reaction. Drizzle with toasted sesame oil and garnish with scallion greens before serving.