Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, oyster sauce, mirin (or rice vinegar), and white pepper. Set this sauce mixture aside.
- Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble quickly, breaking them into small pieces. Remove the cooked eggs and set them aside on a plate.
- Add 1 tablespoon of oil to the hot skillet. Add the bite-sized chicken pieces in a single layer and cook, stirring occasionally, until golden brown and cooked through, about 4-5 minutes. Remove the cooked chicken and set it aside with the eggs.
- Add the remaining oil to the skillet. Add the diced onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Toss in the frozen peas and carrots. Stir-fry for 2-3 minutes until they are heated through and crisp-tender.
- Add the cold, day-old rice to the skillet. Use your spatula to break up any large clumps. Stir-fry for 3-4 minutes, allowing the rice to toast slightly.
- Push the rice and vegetables to one side of the skillet. Pour the prepared sauce mixture into the empty side and let it bubble for 15-20 seconds to thicken slightly.
- Return the cooked chicken and scrambled eggs to the skillet. Add most of the sliced green onions (reserving some for garnish). Pour the sauce over everything and toss vigorously to combine until every grain is coated.
- Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and give it one final toss. Serve immediately, garnished with the remaining fresh green onions.
Notes
Expert Tips:
- Cold Rice is King: This is the most important rule. Chilling rice overnight dries it out, preventing a gummy texture.
- High Heat is Your Friend: A very hot pan is essential for getting that slightly smoky, 'wok hei' flavor and for quickly stir-frying ingredients so they don't get soggy.
- Don't Crowd the Pan: If you double the recipe, cook it in two separate batches to maintain high heat.
- Prep Everything First: The cooking process is incredibly fast. Have all ingredients chopped, mixed, and ready before you turn on the stove. Fun Variations:
- Spicy Sriracha: Whisk 1-2 teaspoons of sriracha into the sauce mixture.
- Pineapple & Cashew: Add a half cup of diced fresh pineapple and a quarter cup of toasted cashews during the last minute of cooking.
- Kimchi Fried Rice: Add a half cup of chopped kimchi and a tablespoon of its juice along with the vegetables.
- Protein Swaps: Easily substitute chicken with cooked shrimp, diced ham, crispy bacon, leftover pork, or firm tofu.
- Cold Rice is King: This is the most important rule. Chilling rice overnight dries it out, preventing a gummy texture.
- High Heat is Your Friend: A very hot pan is essential for getting that slightly smoky, 'wok hei' flavor and for quickly stir-frying ingredients so they don't get soggy.
- Don't Crowd the Pan: If you double the recipe, cook it in two separate batches to maintain high heat.
- Prep Everything First: The cooking process is incredibly fast. Have all ingredients chopped, mixed, and ready before you turn on the stove. Fun Variations:
- Spicy Sriracha: Whisk 1-2 teaspoons of sriracha into the sauce mixture.
- Pineapple & Cashew: Add a half cup of diced fresh pineapple and a quarter cup of toasted cashews during the last minute of cooking.
- Kimchi Fried Rice: Add a half cup of chopped kimchi and a tablespoon of its juice along with the vegetables.
- Protein Swaps: Easily substitute chicken with cooked shrimp, diced ham, crispy bacon, leftover pork, or firm tofu.