Ingredients:

  • 4 cups cooked day-old Jasmine Rice (cold and dry)
  • 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
  • 1 tsp light soy sauce (for marinade)
  • 1 tsp cornstarch (for marinade)
  • ½ tsp sesame oil (for marinade)
  • 3 Tbsp high smoke point oil (e.g., Canola or Peanut), divided
  • 3 large eggs, lightly beaten
  • 4 cloves garlic, minced finely
  • 1 tsp fresh ginger, grated
  • ½ medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 cup frozen peas and corn mix (do not thaw)
  • 2 Tbsp light soy sauce (for seasoning)
  • 1 tsp dark sweet soy sauce
  • 1 Tbsp oyster sauce (or vegetarian mushroom sauce)
  • ½ tsp white pepper
  • ½ tsp granulated sugar
  • 3 scallions, thinly sliced (white and green parts separated)

Instructions:

  1. Prep Chicken: Toss cubed chicken with marinade ingredients (1 tsp light soy sauce, cornstarch, ½ tsp sesame oil). Set aside.
  2. Mix Sauce: Whisk together all Seasoning Sauce ingredients: 2 Tbsp light soy sauce, dark sweet soy sauce, oyster sauce, white pepper, and sugar. Set aside.
  3. Scramble Eggs (First Cook): Heat 1 Tbsp oil in a large wok over medium-high heat. Pour in beaten eggs. Cook quickly, stirring until just set but still slightly soft. Remove immediately and set aside.
  4. Cook Chicken: Add another 1 Tbsp oil to the hot wok. Add marinated chicken in a single layer (work in batches if necessary to avoid steaming). Cook until golden brown and cooked through. Remove and set aside with the eggs.
  5. Sauté Aromatics: Add remaining 1 Tbsp oil. Sauté white parts of scallions, garlic, ginger, carrots, and onion until fragrant (about 1 minute).
  6. Introduce Rice: Turn heat to HIGH. Add the cold, day-old rice. Break up any clumps immediately with the back of your spatula. Toss vigorously for 2–3 minutes, aiming for maximum exposure to the heat ('Wok Hei').
  7. Combine & Season: Push rice to one side. Add peas/corn into the cleared space and cook for 30 seconds. Pour the prepared Seasoning Sauce evenly over the rice mixture. Toss everything rapidly until the rice is evenly coated and slightly drier (about 1 minute).
  8. Final Mix: Return the cooked chicken and eggs to the wok. Toss everything together for one final minute to reheat evenly.
  9. Finish: Stir in the green parts of the scallions. Taste and adjust seasoning if needed. Serve immediately.