Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce (low sodium recommended), plus more to taste
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil, divided (or peanut oil for a more authentic flavour)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots, thawed
  • 2 large eggs, lightly beaten
  • 4 cups cooked and cooled long-grain rice (day-old rice is best)
  • 2 tablespoons soy sauce (low sodium recommended), plus more to taste
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground white pepper
  • 2 green onions, thinly sliced (optional)
  • Sesame seeds (optional)

Instructions:

  1. In a bowl, combine chicken with soy sauce, cornstarch, ginger, and white pepper. Marinate for at least 10 minutes (or longer for better flavour).
  2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  3. Add the marinated chicken to the wok/skillet and cook until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the wok/skillet. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the peas and carrots and cook for another 2 minutes.
  5. Push the vegetables to one side of the wok/skillet. Pour the beaten eggs into the empty space and scramble until cooked, breaking them into small pieces.
  6. Add the cooked rice to the wok/skillet and break it up with a spatula. Stir-fry the rice with the vegetables and eggs until heated through.
  7. Add the soy sauce, sesame oil, ginger, and white pepper to the rice mixture. Stir well to combine and ensure the rice is evenly coated with the sauce.
  8. Return the cooked chicken to the wok/skillet and stir-fry to combine with the rice mixture.
  9. Taste the fried rice and adjust seasoning with more soy sauce or white pepper, if needed.
  10. Garnish with sliced green onions and sesame seeds (if using). Serve immediately.