Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into ½-inch cubes
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tsp (5ml) cornstarch (cornflour)
  • ½ tsp (2.5ml) sesame oil
  • ¼ tsp (1.25ml) white pepper
  • 2 tbsp (30ml) vegetable oil, divided
  • 2 large eggs, lightly beaten
  • ½ onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (150g) frozen peas
  • 1 medium carrot, finely diced
  • 4 cups (600g) cooked and cooled long-grain rice (day-old is best)
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) oyster sauce (optional, but highly recommended!)
  • 1 tsp (5ml) sesame oil
  • ½ tsp (2.5ml) white sugar (or to taste)
  • Pinch of white pepper
  • 2-3 spring onions, thinly sliced, for garnish

Instructions:

  1. In a bowl, combine chicken with marinade ingredients. Mix well and set aside for at least 15 minutes, or up to 30 minutes while prepping other ingredients.
  2. Heat 1 tablespoon of oil in the wok. Add the beaten eggs and cook, scrambling until just set. Remove from wok and set aside.
  3. Heat remaining oil in the wok. Add onion, garlic, and ginger. Sauté until fragrant.
  4. Add marinated chicken to the wok. Cook until browned and cooked through.
  5. Add peas and diced carrots to the wok. Cook until peas are tender-crisp.
  6. Add the cooked rice to the wok. Break up any clumps with a spatula.
  7. Pour in soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Stir-fry to combine, ensuring rice is evenly coated.
  8. Return the scrambled eggs to the wok. Toss to combine.
  9. Garnish with sliced spring onions. Serve immediately.