Ingredients:

  • 2 cups (400g) cooked jasmine rice (preferably day-old)
  • 1 lb (450g) boneless, skinless chicken breast, diced
  • 2 tablespoons (30ml) vegetable oil
  • 1 cup (150g) mixed bell peppers, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 teaspoon (5g) sugar
  • 1-2 teaspoons (5-10ml) fish sauce (to taste)
  • 2 green onions, chopped
  • Fresh cilantro for garnish

Instructions:

  1. Gather and chop all ingredients before beginning.
  2. Heat vegetable oil in the wok over medium-high heat.
  3. Add diced chicken to the wok, stir-frying until cooked through (about 5-7 minutes). Remove and set aside.
  4. In the same wok, stir-fry onion and garlic until fragrant (1-2 minutes), then add bell peppers.
  5. Push the veggies to one side, pour in the beaten eggs, and scramble until just set.
  6. Add the cooked rice and chicken back into the wok.
  7. Pour soy sauce, oyster sauce, sugar, and fish sauce, stir to combine thoroughly.
  8. Stir in chopped green onions and cook until heated through (2-3 minutes).
  9. Garnish with fresh cilantro and serve hot.