Classic Chicken Fried Rice

1.Prepare all ingredients before cooking: dice the carrot (1 medium), mince the garlic (3 cloves), slice the green onions (3), and cut the chicken into small pieces.

2.Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the chicken pieces to the skillet, season lightly with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the remaining 1 tablespoon of vegetable oil (2 tablespoons). Pour in the beaten eggs (3 large) and scramble gently until just set but still moist. Remove the eggs (3 large) and set aside with the chicken.

5.Add the minced garlic (3 cloves) and diced carrots to the skillet and stir-fry for 2-3 minutes until the carrots begin to soften and the garlic (3 cloves) is fragrant.

6.Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for 3-4 minutes, ensuring it is heated through and starting to get a slight golden color.

7.Return the cooked chicken and scrambled eggs (3 large) to the skillet. Add the peas and sliced green onions (3), stirring everything together.

8.Pour in the soy sauce (2 tablespoons), oyster sauce (if using), and sesame oil (1 teaspoon). Stir-fry for another 2 minutes to combine all flavors evenly.

9.Taste and adjust seasoning with salt and freshly ground black pepper as needed.

10.Serve the chicken fried rice hot, optionally garnished with additional green onions (3) or a drizzle of soy sauce (2 tablespoons) on the side.