1 tablespoon sesame oil
2 teaspoons rice vinegar
1 teaspoon white pepper
2 tablespoons vegetable oil, divided
Instructions:
Prep the ingredients: Dice the chicken into small 1/2-inch pieces. Mince the garlic, finely chop the ginger, slice the green onions, and measure out all the sauces and seasonings. Thaw the peas and carrots under cold water.
Cook the egg: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble gently until lightly cooked but still moist, about 1 minute. Transfer to a plate.
Sear the chicken:Heat another tablespoon of oil in the wok. Add the chicken and stir-fry for 2-3 minutes until lightly browned. Remove and set aside with the egg.
Cook the rice: Add the remaining tablespoon of oil to the hot wok. Add the minced garlic and ginger and cook for 30 seconds until fragrant. Add the chilled rice and break up any clumps with your spatula or wooden spoon.
Add sauces and seasonings: Give the rice a quick toss then add the soy sauce, oyster sauce, sesame oil, rice vinegar, and white pepper. Continue tossing and stir-frying for 2-3 minutes.
Mix it up: Add the cooked chicken, egg, peas and carrots back to the wok. Toss everything together for another 2 minutes allowing the flavors to blend.
Finish and serve: Turn off heat, mix in the green onions, give it a final taste and adjust seasoning if needed. Enjoy the best homemade fried rice you’ve ever had!
Cooking tips:
Use a nonstick wok or skillet to prevent sticking.
Chill cooked rice overnight in fridge to dry out.
Cook egg gently to keep moist; don’t over scramble.
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