1/2 pound chicken meat, small dice
2 tablespoons soy sauce, divided
1 teaspoon cornstarch
1 teaspoon Chinese rice wine (or dry sherry) – optional
1/2 teaspoon Asian sesame oil
1 stalk green onion, chopped
1 cup frozen peas
3 cups leftover rice, grains separated (use wet fingers)
1 tablespoon oyster sauce (or 1 teaspoon fish sauce)
cooking oil (canola, peanut, vegetable)
1. In a bowl, add in the chicken, just 1 tablespoon of the soy sauce, cornstarch, rice wine and sesame oil. Stir and let marinate while you proceed to next step.
2. Heat a wok over medium-high heat. When hot, swirl in about 2 teaspoons of cooking oil. Add in the egg and scramble until the egg is just barely set. Remove egg to plate. Wipe wok clean.
3. Return wok to stove, turn heat to high. When hot, swirl in a little more cooking oil. Add in the marinated chicken and spread out all over the surface of the wok in single layer. Let cook for 1 minute, undisturbed. Flip and toss, spread out again and let cook for another minute. By now, the chicken should be nearly cooked through (depends on how big your chicken pieces are). Remove from wok.
4. Return wok to high heat. When hot, swirl in a little more cooking oil, about 1 tablespoon. Add in the rice. Spread out over surface of wok and let cook, undisturbed, for 1 minute. Flip and toss, spread out again, let cook for 1 minute.
5. Add back into the wok, the chicken and eggs. Add in the frozen peas. Give it a good toss. Add in the remaining soy sauce, oyster sauce (or fish sauce) and freshly ground black pepper. Toss again and spread rice out over surface of wok. Let cook, 1 minute. Toss very well, spread out and cook for an additional minute. Taste the fried rice, and adjust with more soy sauce, if desired. Fried rice is ready when each grain of rice is heated through and hot, and the chicken is cooked through.
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