Ingredients:

  • 3 cups (540g) cold, day-old long-grain white rice
  • 2 tbsp (30ml) vegetable oil
  • 1 medium (110g) onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1/2 cup (60g) carrots, finely diced
  • 1/2 cup (75g) frozen peas, thawed
  • 3 large (150g) eggs, lightly beaten
  • 1/2 lb (225g) chicken breast, cut into small 1/2-inch cubes
  • 3 tbsp (45ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (2g) granulated sugar
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Heat 1 tbsp (15ml) of oil in the skillet over medium-high heat until shimmering. Add the diced chicken breast and cook until golden and cooked through (about 3-4 minutes). Remove the chicken from the pan and set aside.
  2. Add the remaining 1 tbsp (15ml) of oil to the same pan. Toss in the onions, carrots, and frozen peas, sautéing until the onions are translucent and the carrots have softened. Stir in the garlic for 30 seconds until fragrant.
  3. Push the vegetables to the outer edges of the pan, pour the beaten eggs into the center, and scramble until they are just set and velvety.
  4. Turn the heat to high. Add the cold rice to the pan, breaking up any clumps with your spatula. Toss everything together, frying the rice for 3-5 minutes without stirring too often to allow for a crispy sear.
  5. Stir in the soy sauce, toasted sesame oil, sugar, and white pepper. Return the cooked chicken to the pan and toss until the rice is evenly coated in a mahogany-colored glow.