# What You’ll Need:
→ Protein
01 - 10 ounces boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs
→ Vegetables
03 - 1 medium carrot, diced
04 - 3.5 ounces frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced plus extra for garnish
→ Rice
07 - 2.5 cups cooked jasmine or long-grain rice, preferably day-old
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon ground white pepper
12 - Salt, to taste
→ Oils
13 - 2 tablespoons vegetable oil, divided
# How-To:
01 - Dice chicken, chop vegetables, slice spring onions, and ensure rice is cooled and slightly dried. If using fresh rice, spread it out to cool before cooking.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, about 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté onion and carrot for 2 to 3 minutes until softened. Add peas and cook for another minute.
04 - Push vegetables to the side of the wok. Crack in the eggs and scramble until just set, about 1 minute.
05 - Add rice to the pan. Stir-fry everything together, breaking up any rice clumps with your spatula.
06 - Return cooked chicken to the wok. Add soy sauce, oyster sauce, sesame oil, white pepper, and salt. Stir-fry for 2 to 3 minutes until evenly coated and heated through.
07 - Stir in the spring onions. Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onions.
