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1. Dice the chicken breast into small, bite-sized cubes. In a bowl, combine the chicken with cornstarch, a splash of Shaoxing wine, a pinch of salt, and white pepper. Toss well to coat and let it marinate for 10 minutes while you prep the other ingredients.
2 piece Chicken breast,
0.5 tsp White pepper,
Salt,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine
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2. Mince the garlic and ginger. Slice the scallions, separating the white and green parts. Break up any clumps in the cold rice with your hands or a fork so the grains are loose.
3 cup Day-old cooked white rice,
4 piece Scallions,
4 clove Garlic,
1 tbsp Fresh ginger
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3. Heat a large skillet or wok over high heat until very hot. Add half the vegetable oil and sear the chicken in a single layer without stirring for 1–2 minutes until golden, then stir-fry for another minute until just cooked through. Remove from the pan and set aside.
2 piece Chicken breast,
1.5 tbsp Vegetable oil
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4. Crack the eggs into the same hot skillet and scramble them quickly over high heat until just set but still slightly soft. Break into large curds, then remove and set aside with the chicken.
3 piece Eggs
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5. Add the remaining vegetable oil to the wok. Add the ginger and stir-fry for 30 seconds, then add the garlic and scallion whites for another 10 seconds until fragrant. Add the frozen peas and carrots and stir-fry for 2 minutes until heated through.
1 cup Frozen peas and carrots,
2 piece Scallions,
4 clove Garlic,
1 tbsp Fresh ginger,
1.5 tbsp Vegetable oil
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6. Add the cold rice to the wok, pressing it down with a spatula and tossing to coat with the aromatics. Stir-fry for 2–3 minutes until the grains are hot and starting to crisp slightly. Push the rice to the sides of the pan, add the light soy sauce and dark soy sauce directly to the hot center of the wok (not on the rice) and let it sizzle for a few seconds before tossing everything together — this creates a deeper, more complex flavor.
3 cup Day-old cooked white rice,
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce
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7. Return the cooked chicken and scrambled eggs to the wok. Toss everything together over high heat for 1 minute. Remove from heat, drizzle with sesame oil, and toss once more. Taste and adjust seasoning with salt if needed. Serve immediately topped with scallion greens.
2 piece Chicken breast,
3 piece Eggs,
2 piece Scallions,
1 tsp Sesame oil,
Salt
