Ingredients:

  • 5 lbs (680 g) Boneless, Skinless Chicken Thighs, diced
  • 1 tsp Light Soy Sauce (for marinade)
  • 1 tsp Cornflour (Cornstarch)
  • Pinch White Pepper
  • 4 cups Cooked Jasmine Rice (day-old, cold, and separated)
  • 3 Large Eggs, lightly whisked
  • 4 Tbsp Neutral Cooking Oil (divided)
  • ½ medium Yellow Onion, diced
  • 1 medium Carrots, diced
  • 2 cloves Garlic, minced
  • ½ cup Frozen Peas
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Light Soy Sauce (for sauce blend)
  • 1 tsp Dark Soy Sauce
  • ½ tsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • 3 stalks Spring Onions (Scallions), thinly sliced

Instructions:

  1. Prep and Marinate: Combine chicken cubes with the marinade ingredients (Light Soy, Cornflour, White Pepper). Set aside for 10 minutes.
  2. Mix the Sauce: Whisk together 2 Tbsp Oyster Sauce, 1 Tbsp Light Soy Sauce, 1 tsp Dark Soy Sauce, and ½ tsp Granulated Sugar in a small bowl to create the sauce blend. Set aside.
  3. Scramble the Eggs: Heat 1 Tbsp (15ml) of oil over medium-high heat. Pour in whisked eggs and quickly scramble until just set but still slightly moist. Remove immediately and rough chop them into small pieces. Set aside.
  4. Sear the Chicken: Add 1 Tbsp (15ml) of oil to the wok over high heat (until almost smoking). Add the marinated chicken and spread it into a single layer. Cook for 3–4 minutes, tossing occasionally, until fully cooked and lightly browned.
  5. Remove the Chicken: Scoop the cooked chicken out using a slotted spoon, leaving behind any residual oil. Set the cooked chicken aside.
  6. Sauté Aromatics: Add the remaining 2 Tbsp (30ml) of oil to the hot wok. Add the diced carrots and onions first. Stir-fry for 2 minutes until slightly softened but still crunchy.
  7. Add Garlic: Stir in the minced garlic and half of the sliced spring onions. Cook for 30 seconds until fragrant—do not let the garlic burn.
  8. Introduce the Rice: Add the cold, day-old rice to the wok. Use the back of your spatula to break up any clumps immediately.
  9. Heat Thoroughly: Press the rice down against the wok sides and continuously stir-fry for 3–4 minutes until the rice is piping hot and looks slightly dry and bouncy.
  10. Combine: Return the cooked chicken and scrambled eggs to the wok. Toss briefly.
  11. Add Peas and Sauce: Scatter the frozen peas over the rice, then pour the pre-mixed Sauce Blend over the top.
  12. Final Toss: Stir-fry vigorously for 60–90 seconds, ensuring the dark soy sauce coats all the rice evenly and the sauce thickens slightly from the heat.
  13. Garnish and Serve: Remove the wok from the heat. Drizzle with the toasted sesame oil and toss one last time. Garnish generously with the remaining sliced spring onions before serving immediately.