Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 4 cups (900g) cooked and cooled long-grain rice
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots, thawed
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) oyster sauce
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) granulated sugar
  • Pinch of white pepper

Instructions:

  1. In a bowl, combine chicken with 1 tbsp soy sauce, cornstarch, and 1/2 tsp sesame oil. Mix well and set aside for at least 10 minutes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  3. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the thawed peas and carrots and stir-fry for 2-3 minutes.
  4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space. Scramble the eggs until they are set but still slightly moist. Chop the scrambled eggs into smaller pieces.
  5. Add the cooked rice and cooked chicken to the skillet. Break up any large clumps of rice with the spatula.
  6. In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce (if using), 1 tsp sesame oil, sugar, and white pepper. Pour the sauce over the rice and chicken mixture.
  7. Stir-fry everything together until the rice is heated through and the sauce is evenly distributed, about 2-3 minutes.
  8. Stir in the sliced green onions. Serve hot immediately. Enjoy this delicious chicken fried rice recipe!