# What You Need:
→ Proteins
01 - 10.5 ounces boneless, skinless chicken breast or thigh, diced into bite-sized pieces
02 - 2 large eggs, beaten
→ Vegetables
03 - 1 medium carrot, finely diced (approximately 1 cup)
04 - 3.5 ounces frozen peas, thawed
05 - 1 small onion, finely chopped
06 - 2 green onions, sliced plus additional for garnish
→ Rice Base
07 - 3.5 cups cooked jasmine or long-grain white rice, preferably day-old and refrigerated
→ Seasonings and Sauces
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground white pepper
12 - Salt to taste
→ Cooking Oil
13 - 2 tablespoons vegetable oil, divided
# How to Make It:
01 - Dice chicken into uniform bite-sized pieces. Beat eggs in a small bowl. Chop vegetables and have all sauces measured and ready. If using freshly cooked rice, spread it on a baking sheet to cool and dry for at least 15 minutes.
02 - Heat a large wok or deep skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Add diced chicken in a single layer and cook undisturbed for 2 minutes. Stir and continue cooking until golden brown and cooked through, 2-3 minutes more. Transfer chicken to a clean plate and set aside.
03 - Add remaining 1 tablespoon oil to the hot wok. Add onion and carrot, stir-frying for 2-3 minutes until onion becomes translucent and carrot begins to soften. Add frozen peas and cook for 1 additional minute until heated through.
04 - Push all vegetables to one side of the wok, creating an empty space. Pour beaten eggs into the cleared area. Let set for 10 seconds, then scramble with a spatula until just barely set, about 30-45 seconds. Do not overcook.
05 - Add the cooked rice to the wok. Stir-fry vigorously, using the spatula to break up any clumps. Toss everything together until the rice is heated through and well-distributed with vegetables and eggs, about 2 minutes.
06 - Return the cooked chicken to the wok. Pour in soy sauce, oyster sauce (if using), and sesame oil. Sprinkle with white pepper and salt. Toss everything together quickly and stir-fry for 2-3 minutes until all ingredients are evenly coated and the rice is fragrant.
07 - Stir in sliced green onions and remove from heat immediately. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot in bowls, garnished with extra sliced green onions. Offer additional soy sauce or chili sauce on the side if desired.
