Ingredients:

  • 3 cups cooked long-grain rice, preferably day-old (540g)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (450g)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon cornstarch (3g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup frozen peas and carrots, thawed (150g)
  • 1/2 cup chopped onion (75g)
  • 2 cloves garlic, minced (6g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon oyster sauce (optional) (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 teaspoon ground ginger (1g)
  • Pinch of red pepper flakes (optional) (0.25g)

Instructions:

  1. Toss the cubed chicken with 1 tablespoon soy sauce and cornstarch. Set aside.
  2. Heat 1 tablespoon of vegetable oil in the wok. Pour in the beaten eggs, season with salt and pepper, and cook, stirring occasionally, until scrambled. Remove from the wok and set aside.
  3. Add another tablespoon of vegetable oil to the wok. Add the chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from the wok and set aside.
  4. Add the onion and garlic to the wok and sauté until softened and fragrant, about 2-3 minutes. Add the thawed peas and carrots and cook for another 2 minutes.
  5. Add the cooked rice to the wok with the vegetables. Break up any clumps with the spatula. Stir in the cooked chicken and scrambled eggs.
  6. Add the remaining 2 tablespoons of soy sauce, oyster sauce (if using), sesame oil, and ground ginger. Stir-fry until everything is well combined and heated through. Season with red pepper flakes, if desired. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.