Ingredients
- 2 chicken breasts (about 1 lb), cut into bite-size pieces
- 4 cups cooked rice, day-old and chilled
- 3 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp neutral oil, divided
- 1/2 tsp white pepper
- Salt to taste
Instructions
- Sear the chicken. Season the chicken with salt and white pepper. Heat 1 tablespoon neutral oil in a wok over high heat and sear the chicken 5-6 minutes until golden and cooked through. Remove to a plate.
- Scramble the eggs. Add a drizzle more oil and scramble the eggs until just set; remove to the plate.
- Crisp the rice. Add the remaining oil and the cold rice, breaking up clumps. Let it sit 2-3 minutes to develop crispy edges, then toss. Stir in the peas and carrots, garlic, and ginger; cook 1 minute.
- Bring it home. Return the chicken and eggs to the wok. Drizzle the soy sauce and oyster sauce around the hot edges, toss 1-2 minutes until everything is coated and steamy, and finish with sesame oil and green onions.
🍚 Leftover-rice logic
Cold, day-old rice fries up chewy-crisp; warm fresh rice clumps and steams. Let the rice sit undisturbed for a couple of minutes — those crispy bits are the best part. This recipe is a template: swap in shrimp, pork, or just extra veggies.
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📌 Pin it for later❓ Common questions
My rice always turns mushy — why?
You're likely using fresh, warm rice. Chill it uncovered for at least a few hours (overnight is best) so the grains dry out and firm up.
Can I use brown rice?
Yes — day-old brown rice fries up beautifully with a nuttier chew.
Is oyster sauce necessary?
It adds deep savory-sweet flavor, but you can skip it and add an extra tablespoon of soy sauce.