Chinese Chicken Fried Rice

Prep everything before the wok goes on. Cut the chicken into small, even cubes. Break up the cold rice with your hands until there are no clumps. Beat the eggs in a small bowl. Separate the scallion whites from greens. Have all sauces measured and ready — once the wok is hot, this dish moves fast.

Heat the wok over the highest flame you have until it just begins to smoke. Add 15 ml oil. Add the chicken in a single layer and leave untouched for 60 seconds to develop colour, then stir-fry for 2 more minutes until cooked through and lightly golden. Remove to a plate.

Add 15 ml oil to the hot wok. Pour in the beaten eggs and scramble quickly — aim for large, soft curds. Remove to the same plate as the chicken before fully set; residual heat will finish them.

Add the remaining 15 ml oil. Stir-fry the garlic and scallion whites for 30 seconds until fragrant, then add the diced carrots. Stir-fry for 1 minute. Add the rice and spread it across the wok surface. Press it down and leave for 20–30 seconds, then toss. Repeat — press, rest, toss — for 3 minutes. The grains should begin to dry out and get a slight crispness.

Return the chicken and eggs to the wok. Add the peas and corn. Pour the soy sauce around the sides of the wok (not directly on the rice) so it sizzles against the hot metal. Add the oyster sauce. Toss everything together for 1 minute. Season with white pepper.

Remove from heat. Drizzle sesame oil over the rice and toss once. Plate immediately and scatter the green scallion tops over the top. Serve straight away — fried rice does not hold.