Ingredients:
- 2 boneless, skinless chicken breasts (about 400g / 14oz), cut into ½ inch cubes
- 1 tbsp soy sauce (15 ml)
- 1 tbsp Shaoxing rice wine or dry sherry (15 ml)
- 1 tsp cornstarch (3g)
- 1 tbsp vegetable oil (15 ml)
- 2 tbsp vegetable oil (30 ml)
- 1 medium onion, finely chopped (approx. 150g / 5.3oz)
- 2 cloves garlic, minced (approx. 6g)
- 1 inch piece of ginger, grated (approx. 5g)
- 2 cups cooked and cooled long-grain rice (approx. 400g / 14oz)
- 1 cup frozen peas (150g / 5.3oz)
- 1 carrot, diced (approx. 80g / 2.8oz)
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced (approx. 30g / 1oz)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp oyster sauce (15 ml)
- 1 tbsp sesame oil (15 ml)
- 1 tsp sugar (4g)
- ½ tsp white pepper (1g)
Instructions:
- Combine chicken, soy sauce, Shaoxing wine/sherry (if using), and cornstarch in a bowl. Mix well and set aside for at least 10 minutes (or up to 30 minutes).
- Whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
- Heat 1 tbsp of vegetable oil in the wok over medium-high heat. Add onion and cook until softened (about 3 minutes). Add garlic and ginger and cook until fragrant (about 30 seconds).
- Add the remaining 1 tbsp vegetable oil to the wok. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the wok and set aside.
- Add the beaten eggs to the wok and cook, stirring constantly, until scrambled. Break the eggs into small pieces. Remove the eggs from the wok and set aside.
- Add the rice, peas, and diced carrot to the wok. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
- Add the cooked chicken, scrambled eggs, and sauce to the wok. Stir-fry for another 2-3 minutes, until everything is well combined and heated through.
- Stir in most of the spring onions (reserving some for garnish). Serve immediately, garnished with the remaining spring onions.