Ingredients:

  • 1 lb (450g) chicken breast, cut into 1/2 inch cubes
  • 3 cloves garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 3 green onions, whites and greens separated
  • 3 tbsp (45ml) grapeseed oil
  • 4 cups (600g) cold day old cooked jasmine rice
  • 1 cup (150g) frozen peas and carrots, thawed and dried
  • 3 large eggs, lightly beaten
  • 3 tbsp (45ml) low sodium soy sauce
  • 1 tsp (5ml) dark soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp white pepper

Instructions:

  1. Heat 1 tbsp of the oil in your pan over medium high heat until it shimmers. Add the chicken cubes in a single layer, letting them sit undisturbed for 2 minutes until a golden crust forms. Toss and cook for another 2 minutes until opaque, then remove the chicken from the pan and set it aside.
  2. Wipe the pan if needed and add another 1/2 tbsp of oil. Pour in the beaten eggs. Use your spatula to swirl them quickly for about 30 seconds until they are just set but still look glossy. Break them into small pieces, remove from the pan, and add to the plate with the chicken.
  3. Turn the heat up to high and add the remaining oil. Toss in the garlic, ginger, and the white parts of the green onions. Stir for 15 seconds until the kitchen smells intensely fragrant. Immediately add the cold rice, breaking up any large clumps with the back of your spoon.
  4. Spread the rice out and let it fry for 2 minutes without moving it. You want to hear that crackle. Add the peas, carrots, chicken, and eggs back into the pan. Pour the soy sauces, oyster sauce, and white pepper over the rice. Stir fry vigorously for 3 minutes until every grain is coated in a deep brown hue. Turn off the heat and fold in the green onion tops and sesame oil.