Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Cook the Rice: If you haven’t prepared your rice in advance, cook it now. Day-old rice works best for fried rice as it’s less sticky, but if using freshly cooked rice, spread it on a baking sheet and refrigerate it for 30 minutes to dry it out.
2. Prep the Chicken: Cut the chicken into bite-sized pieces. You can marinate the chicken in soy sauce, ginger, and garlic for extra flavor if desired.
3. Chop the Vegetables: Dice the carrots, slice the green onions, and thaw the frozen peas.
4. Beat the Eggs: In a small bowl, whisk the eggs until smooth.

Step 2: Cook the Chicken

1. Heat the Wok: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Cook the Chicken: Add the chicken pieces to the wok in a single layer and cook for 4-5 minutes, stirring occasionally until the chicken is browned and fully cooked through. The internal temperature should reach 165°F (74°C).
3. Set Aside: Remove the cooked chicken from the wok and set it aside on a plate. If necessary, cook the chicken in batches to avoid overcrowding the pan.

Step 3: Scramble the Eggs

1. Add More Oil: In the same wok, add 1 teaspoon of oil if the pan is dry.
2. Scramble the Eggs: Pour in the beaten eggs and scramble them gently over medium-high heat until they are soft but cooked through. This should take about 1-2 minutes.
3. Set Aside: Remove the scrambled eggs from the wok and set them aside with the chicken.

Step 4: Stir-Fry the Vegetables

1. Add Oil and Aromatics: Add another 1 tablespoon of oil to the wok. Once heated, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
2. Cook the Vegetables: Add the diced carrots and stir-fry for 3-4 minutes until they begin to soften. Then, add the peas and continue cooking for another 1-2 minutes.
3. Green Onions: Add the green onions and cook for an additional 30 seconds to soften them slightly.

Step 5: Combine the Ingredients

1. Add Rice to the Wok: Push the vegetables to one side of the wok and add the day-old rice. Stir-fry the rice for 3-4 minutes, breaking up any clumps and allowing the rice to heat through and get slightly crispy.
2. Mix in Chicken and Eggs: Add the cooked chicken and scrambled eggs back into the wok. Toss everything together to combine the ingredients evenly.

Step 6: Season the Fried Rice

1. Add Soy Sauce and Oyster Sauce: Pour the soy sauce and oyster sauce (if using) over the rice mixture. Toss well to coat everything evenly.
2. Sesame Oil and Vinegar: Drizzle sesame oil and rice vinegar (optional) over the rice, stirring gently to incorporate the flavors.

Step 7: Taste and Adjust Seasoning

1. Taste Test: Taste the fried rice and adjust the seasoning as needed. You can add more soy sauce for saltiness, a bit of sriracha or chili sauce for heat, or additional sesame oil for a nuttier flavor.