Easy Chicken Fried Rice (30 Minutes)

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• 4 ½ cups cooked jasmine rice (cold, day-old, broken up)
  Ingredient note

  Source: 4 ½ cups cooked jasmine rice (cold, day-old, broken up)
• ½ lb skinless boneless chicken thighs
  Ingredient note

  Source: ½ lb skinless boneless chicken thighs
• 1.5 cups peas and carrots
  Ingredient note

  Source: 1.5 cups peas and carrots
• 3 each large eggs (beaten)
  Ingredient note

  Source: 3 large eggs (beaten)
• 1 each small shallot (finely diced)
  Ingredient note

  Source: 1 small shallot (finely diced)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 4 teaspoon + 1 teaspoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 4 teaspoon vegetable oil (or any neutral oil); Source: 1 teaspoon vegetable oil (or any neutral oil)
• 1 teaspoon + 2 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 teaspoon regular soy sauce (or light soy sauce); Source: 2 tablespoon regular soy sauce (or light soy sauce)
• 1 teaspoon Shaoxing Cooking Wine (or dry sherry)
  Ingredient note

  Source: 1 teaspoon Shaoxing Cooking Wine (or dry sherry)
• 1 teaspoon cornstarch
  Ingredient note

  Source: 1 teaspoon cornstarch
• ½ tablespoon dark soy sauce
  Ingredient note

  Source: ½ tablespoon dark soy sauce
• 2 teaspoon sesame oil (toasted kind)
  Ingredient note

  Source: 2 teaspoon sesame oil (toasted kind)
• 1 teaspoon chicken bouillon powder
  Ingredient note

  Source: 1 teaspoon chicken bouillon powder
• ⅛ teaspoon white pepper
  Ingredient note

  Source: ⅛ teaspoon white pepper

1. Thinly slice the chicken against the grain at a 45-degree angle into 1/4-inch-thick pieces. Transfer to a medium bowl, add all the marinade ingredients, and mix well. Set aside to marinate for 5-10 minutes.
2. In a small bowl, combine the sauce ingredients until well mixed. Set aside.
3. Heat 1 teaspoon (5 ml) vegetable oil in a large wok or pan over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes until lightly browned and fully cooked. Remove from the pan and set aside.
4. Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds until fragrant. Add the peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
5. Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before gently scrambling until softly set, breaking them into bite-sized pieces. Toss with the vegetables.
6. Add the cold rice and cooked chicken. Break up any remaining rice clumps and stir-fry until combined.
7. Pour the sauce along the edges of the pan and let it sizzle for 3 seconds before tossing everything together until the rice is evenly coated and heated through. Serve hot.