Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes (450g)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) (150g)
  • 3 cups cooked long-grain rice, preferably day-old (600g)
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (45ml)
  • 2 tablespoons oyster sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon granulated sugar (5g)
  • ½ teaspoon ground ginger (2.5g)
  • Pinch of white pepper
  • Optional garnishes: chopped green onions, sesame seeds

Instructions:

  1. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and lightly browned. Remove chicken from the wok and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the wok. Add onion and sauté until softened. Add garlic and cook for 30 seconds until fragrant. Add frozen mixed vegetables and cook until heated through.
  3. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and cook, stirring constantly, until scrambled.
  4. Add the cooked rice and chicken to the wok. Break up any clumps of rice with a spatula.
  5. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, ginger, and white pepper. Pour the sauce over the rice mixture.
  6. Stir-fry everything together until heated through and the sauce is evenly distributed. This should take 2-3 minutes.
  7. Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve immediately.