Ingredients:
- 1 lb (450g) chicken breast, diced into 1/2 inch pieces
- 1 tbsp soy sauce (for marinade)
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 4 cups cooked jasmine rice, refrigerated for 24 hours
- 3 large eggs, lightly beaten
- 2 tbsp neutral oil
- 1/2 cup white onion, small dice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup frozen peas and carrots, thawed
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
Instructions:
- Toss the 1 lb diced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp black pepper. Heat 1 tbsp oil in your skillet over high heat until it ripples. Add the chicken in a single layer and let it sit for 2 minutes until a golden brown crust forms. Flip and cook for another 2 minutes. Remove and set aside. Note: Don't crowd the pan or the meat will steam instead of searing.
- Wipe the pan quickly if needed, then add a splash of oil. Pour in the 3 beaten eggs. Use your spatula to gently push the eggs toward the center until they form soft, velvety curds. They should be slightly undercooked. Remove and set aside with the chicken.
- Add the remaining oil to the pan. Toss in the 1/2 cup diced onion and sauté for 2 minutes until translucent and soft. Add the 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 cup thawed peas and carrots. Cook for 1 minute until the aroma fills the kitchen.
- Turn the heat to its highest setting. Add the 4 cups of cold rice. Use your spatula to break up any large clumps. Let the rice sit undisturbed for 30 seconds to toast. Pour in the 3 tbsp soy sauce and 1 tbsp oyster sauce. Stir vigorously for 2 minutes until every grain is coated in a dark, glossy brown.
- Add the cooked chicken and eggs back into the pan. Drizzle with 1 tsp toasted sesame oil. Toss everything together for 1 minute until steaming hot and well combined.
- Turn off the heat. Stir in the 2 sliced scallions. Serve immediately while the rice is at its peak crispness.