Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 tablespoon (15ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 teaspoon (5ml) cornstarch
  • ½ teaspoon (2.5ml) ground ginger
  • 2 tablespoons (30ml) vegetable oil (or peanut oil for extra flavor)
  • 2 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 cup (approx. 100g) frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 4 cups (approx. 800g) cooked and chilled day-old rice (long-grain or medium-grain)
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) oyster sauce (optional, adds umami depth)
  • 1 teaspoon (5ml) sesame oil
  • ¼ cup (approx. 25g) chopped green onions, for garnish

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Set aside for at least 10 minutes.
  2. Heat the vegetable oil in a wok (or large skillet) over high heat until shimmering.
  3. Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
  4. Add garlic and onion to the wok and sauté until fragrant (about 30 seconds). Add the frozen peas and carrots and cook until heated through.
  5. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and cook, scrambling until just set.
  6. Add the chilled rice to the wok, breaking it up with a spatula. Stir-fry to combine with the vegetables and eggs. This is a great fried rice repice.
  7. Pour the soy sauce and oyster sauce (if using) over the rice. Stir-fry to distribute the sauce evenly.
  8. Add the cooked chicken back to the wok and stir-fry to combine.
  9. Drizzle with sesame oil. Garnish with chopped green onions. Serve immediately.