Classic Chicken Fried Rice

• •3 cup Day-old cooked white rice (cold, preferably jasmine rice)
• •1 lb Boneless, skinless chicken breast or thigh (cut into ½-inch cubes)
• •2 piece Large eggs (lightly beaten)
• •3 tbsp Soy sauce (or tamari for gluten-free)
• •1 tbsp Oyster sauce (optional, for extra umami)
• •1 tsp Sesame oil
• •2 tbsp Vegetable oil (divided)
• •3 clove Garlic (minced)
• •1 tsp Ginger (grated (optional))
• •½ piece Yellow onion (diced)
• •½ cup Carrots (diced)
• •½ cup Frozen peas
• •3 piece Green onions (sliced, white and green parts separated)
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil. Set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Break them into small pieces, then remove from the wok and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the cubed chicken and season lightly with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

4. 4

   Add the diced onion and carrots to the wok. Sauté for 3-4 minutes until slightly softened. Add the minced garlic and grated ginger (if using), along with the white parts of the green onions, and cook for another minute until fragrant.

5. 5

   Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes to heat through and allow some grains to toast slightly.

6. 6

   Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas. Pour the prepared sauce mixture over the rice and ingredients. Stir everything together thoroughly until evenly coated and heated through, about 2-3 minutes.

7. 7

   Taste and adjust seasoning if needed. Garnish with the green parts of the sliced green onions before serving immediately.

Chef's Tips

• 💡Using day-old, cold rice is crucial for fried rice. Freshly cooked rice is too moist and will result in a soggy dish.
• 💡Don't overcrowd your wok or skillet. If cooking a larger batch, cook in two separate batches to ensure proper browning and stir-frying.
• 💡For extra flavor, consider adding a dash of white pepper or a pinch of sugar to the sauce.