07/10/2026
Ingredients
* Cooked white rice: 2 cups (day-old or chilled rice works best so grains stay firm)
*
* Chicken breast or thighs: 150g–250g, cut into small 1/2-inch cubes
*
* Eggs: 2 large, whisked
*
* Garlic: 2 cloves, minced
*
* Onion / Green onions: 1/2 onion (diced) and 3 green onions (chopped, separating whites and greens)
*
* Vegetables: 1/2 cup frozen peas and 1/2 cup diced carrots (or a frozen peas-and-carrots blend)
*
* Oil: 2 tablespoons high-smoking-point oil (like vegetable or canola oil), plus 1/2 teaspoon toasted sesame oil
*
* Seasoning & Sauce: 2 to 3 tablespoons light soy sauce, a splash of dark soy sauce for color, and a pinch of white or black pepper
*
* Instructions
Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the whisked eggs, scramble quickly until just set, then remove them from the pan and set aside.
Cook the chicken: Add a little more oil to the hot pan and stir-fry the diced chicken seasoned with a pinch of salt and pepper until golden and cooked through (about 3 minutes). Remove the chicken from the pan.
Sauté the aromatics and veggies: Toss in the minced garlic, diced onion, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant, then add the diced carrots and frozen peas. Cook for another 2 minutes until tender.
Fry the rice: Add the remaining oil and break the chilled rice into the pan. Stir-fry vigorously for 2 minutes to separate the grains and heat the rice through.
Combine and season: Return the cooked chicken and scrambled eggs back into the wok. Drizzle light soy sauce, dark soy sauce (for rich color), and white pepper over the rice. Toss everything together on high heat for 1 minute.
Finish and serve: Turn off the heat, stir in the green onion greens and a small dash of toasted sesame oil, and serve hot.
