Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) ground ginger
- 1/4 teaspoon (1.25ml) ground white pepper (optional)
- 2 tablespoons (30ml) vegetable oil (or peanut oil)
- 1 medium onion, finely chopped (approx. 1 cup)
- 2 cloves garlic, minced
- 1 cup (120g) frozen peas and carrots mix
- 4 cups (approx. 600g) cooked and cooled long-grain rice (ideally day-old)
- 2 large eggs, lightly beaten
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) oyster sauce (optional, for extra depth)
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) sugar
- Pinch of ground white pepper
- 2 green onions, thinly sliced
- Sesame seeds (optional)
Instructions:
- In a bowl, combine chicken with soy sauce, sesame oil, ginger, and white pepper (if using). Let it sit while you prep the other ingredients (minimum 5 minutes, longer is better).
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
- Add the remaining tablespoon of vegetable oil to the wok. Add the onion and garlic and sauté until softened and fragrant, about 2 minutes. Add the frozen peas and carrots mix and cook until heated through, about 3-4 minutes.
- Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and cook, stirring gently, until scrambled but still slightly soft.
- Add the cooked and cooled rice to the wok. Break up any clumps with a spatula. Stir-fry until the rice is heated through and slightly toasted, about 3-5 minutes.
- Pour the sauce over the rice and stir-fry to combine, ensuring the sauce is evenly distributed. Return the cooked chicken to the wok.
- Stir-fry everything together for another minute or two until well combined and heated through. Garnish with green onions and sesame seeds (if using). Serve immediately!