Ingredients:

  • 3 cups cold cooked Jasmine rice (approx. 450g)
  • 2 tbsp neutral oil (canola or vegetable)
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup green onions, white and green parts separated
  • 1 cup frozen peas and carrots blend, thawed
  • 1 cup cooked chicken breast, diced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper

Instructions:

  1. Take your 3 cups of cold cooked Jasmine rice and place them in a bowl. Gently break apart any large clumps with your fingers. Note: This prevents uneven heating and ensures every grain gets coated in oil.
  2. Heat 1 tbsp of neutral oil in your pan over medium high heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until the air smells fragrant and the garlic is just beginning to turn golden.
  3. Push the aromatics to the side of the pan and add another teaspoon of oil if the pan looks dry. Pour in the 3 beaten eggs. Scramble them quickly until they are soft, velvety, and 80% cooked. Remove the eggs and aromatics from the pan and set them aside.
  4. Wipe the pan quickly with a paper towel and add the remaining oil. Crank the heat to high. Add the rice and spread it out in an even layer. Let it sit for 1 minute without touching it until you hear a popping sound and the bottom grains are toasted.
  5. Toss the rice, then add the thawed peas and carrots, and the diced chicken. Pour the soy sauce and oyster sauce around the edges of the pan. Note: This scorches the sauce for better flavor. Toss everything together for 2 minutes until the rice is steaming and evenly colored.
  6. Return the egg and aromatic mixture to the pan. Sprinkle in the white pepper and drizzle with the toasted sesame oil. Give it one final, vigorous toss.
  7. Turn off the heat and stir in the remaining green parts of the green onions. Serve immediately while the rice still has that slight crunch from the pan.