Classic Chicken and Pea Egg Fried Rice

Ingredients

• 500 g Cooked long-grain rice (preferably day-old)
• 300 g Chicken breast
• 2 piece Eggs
• 150 g Frozen green peas
• 100 g Onion
• 30 g Garlic
• 15 g Ginger
• 45 ml Soy sauce
• 30 ml Oyster sauce
• 15 ml Sesame oil
• 30 ml Vegetable oil
• 20 g Spring onions
• 2 g White pepper

Instructions

1. Cut the chicken breast into 1.5 cm cubes. Season with 1 g white pepper.
2. Chop the onion finely, mince the garlic, and grate the ginger.
3. Beat the eggs lightly in a small bowl.
4. Heat 15 ml vegetable oil in a large wok or frying pan over high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken and set aside.
5. Add the remaining 15 ml vegetable oil to the wok. Pour in the beaten eggs and scramble quickly for 30-60 seconds until just set. Remove the eggs and set aside.
6. Add the chopped onion, minced garlic, and grated ginger to the wok. Stir-fry for 1-2 minutes until fragrant.
7. Add the cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
8. Add the frozen green peas, cooked chicken, and scrambled egg back into the wok.
9. Pour in the soy sauce and oyster sauce. Add the remaining 1 g white pepper. Mix well, ensuring all ingredients are coated and heated through for another 2-3 minutes.
10. Stir in the sesame oil. Taste and adjust seasoning if necessary.
11. Remove from heat, garnish with chopped spring onions, and serve immediately.