Ingredients:

  • 450g boneless, skinless chicken breast, diced into 1/2-inch cubes
  • 1 tsp cornstarch
  • 4 tbsp low sodium soy sauce, divided
  • 0.5 tsp toasted sesame oil
  • 600g cooked Jasmine rice, chilled overnight
  • 3 large eggs, lightly beaten
  • 150g frozen peas and carrots blend, thawed
  • 3 cloves garlic, minced
  • 1 small white onion, finely diced
  • 3 stalks green onions, sliced (whites and greens separated)
  • 1 tbsp oyster sauce
  • 1 tsp mirin or rice vinegar
  • 0.5 tsp white pepper
  • 1 tbsp butter
  • 2 tbsp neutral cooking oil, divided

Instructions:

  1. Coat the chicken. Toss the 450g diced chicken with 1 tsp cornstarch, 1 tbsp soy sauce, and 0.5 tsp sesame oil. Note: This creates the velveting effect that keeps the meat from drying out.
  2. Scramble the eggs. Heat 1 tsp of oil in the pan over medium high heat and cook the 3 beaten eggs until just set and fluffy. Remove and set aside.
  3. Sear the protein. Add 1 tbsp of oil and blast the chicken over high heat until golden brown and no longer pink (about 4 minutes). Remove and set aside with the eggs.
  4. Sauté the aromatics. Add the remaining oil, then toss in the diced onion and the white parts of the green onions until softened and fragrant.
  5. Toast the garlic. Add the 3 cloves of minced garlic and the 150g peas and carrots until the garlic is pale golden. Don't let it turn bitter.
  6. Fry the rice. Crank the heat to max and add the 600g chilled rice, breaking up any clumps until the grains start to sizzle and pop.
  7. Emulsify the sauce. Pour in the remaining 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp mirin, and 0.5 tsp white pepper.
  8. Combine the elements. Fold the chicken and scrambled eggs back into the pan until everything is uniformly coated in sauce.
  9. The butter finish. Add 1 tbsp of butter and toss vigorously until the rice looks glossy and velvety.
  10. Final garnish. Stir in the green onion tops and serve immediately while the steam is still rising.