Chicken Fried Rice

Ingredients

• 3 cups cooked, completely chilled jasmine or basmati rice
• 300g chicken breast or thigh, diced
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (for colour — optional)
• 1½ tbsp Shaoxing wine (or dry sherry)
• 3 eggs, beaten
• 4 spring onions, sliced
• 1 cup frozen peas, thawed
• 1 small carrot, finely diced
• 3 cloves garlic, minced
• 1 inch ginger, minced
• ½ tsp white pepper
• 2 tbsp vegetable or peanut oil
• Salt, to taste
• Sesame oil, to finish (optional)

Steps

1. Mix 1 tbsp light soy sauce, 1 tsp Shaoxing wine and a pinch of white pepper with the diced chicken. Set the chicken aside while the other components are prepared.
2. Heat the wok over high heat until smoking hot. Add one tablespoon oil and arrange the chicken in one layer. Stir-fry for 2–3 minutes until just cooked through, tossing and stirring so that it cooks evenly. Avoid overcrowding; use batches if necessary. Take the cooked chicken out of the wok and set it aside.
3. Use a little more oil if required, then pour in the beaten eggs. Scramble just until set and remove them to join the chicken.
4. Put in another teaspoon oil and fry the garlic and ginger for 20–30 seconds. Keep them from burning: they should smell fragrant rather than become crispy. Add the peas, carrots and most of the spring onions, and stir-fry for another minute.
5. Add the cold rice to the wok, crumbling any clumps with your hands. Spread it over the wok and leave it undisturbed for 20–30 seconds to toast slightly and fry. A drop more oil can be added if needed.
6. Stir-fry vigorously, keeping everything moving. Add the remaining soy sauce, Shaoxing wine and white pepper, then toss quickly so that the seasoning lightly coats every grain. Put the cooked chicken and eggs back in and stir together for another minute, until piping hot.
7. Drizzle on sesame oil, follow with a final sprinkling of spring onions, and check the seasoning. Serve immediately.