# What You Need:
→ Protein
01 - 10.5 ounces boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs
→ Vegetables
03 - 1 medium carrot, diced
04 - 3.5 ounces frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced (plus extra for garnish)
→ Rice
07 - 2.5 cups cooked jasmine or long-grain rice (preferably day-old)
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - 0.5 teaspoon ground white pepper
12 - Salt, to taste
→ Oils
13 - 2 tablespoons vegetable oil (divided)
# Step-by-Step Guide:
01 - Prepare all ingredients before starting. If using fresh rice, spread it out to cool and dry slightly.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, about 4–5 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté onion and carrot for 2–3 minutes until softened. Add peas and cook for another minute.
04 - Push the vegetables to the side of the wok. Crack in the eggs and scramble until just set.
05 - Add rice to the pan. Stir-fry everything together, breaking up any rice clumps.
06 - Return the cooked chicken to the wok. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt. Stir-fry for 2–3 minutes until evenly coated and heated through.
07 - Stir in the spring onions. Taste and adjust seasoning if needed.
08 - Serve hot, garnished with extra spring onions.
