Ingredients

• 4 ½ cups cooked jasmine rice, cold and day-old (see Notes for uncooked rice option)
  
• ½ lb skinless, boneless chicken thighs, thinly sliced
  
• 1.5 cups frozen peas and carrots or frozen mixed vegetables (corn, peas, carrots, green beans)
  
• 3 large eggs, beaten
  
• 1 small shallot or ¼ onion, finely diced
  
• 3 garlic cloves, minced
  
• 4 teaspoons vegetable oil (or any neutral-tasting oil)
  

• 1 teaspoon regular soy sauce or light soy sauce
  
• 1 teaspoon chicken broth
  
• 1 teaspoon cornstarch
  
• 1 teaspoon vegetable oil (or any neutral-tasting oil)
  

• 2 tablespoons regular soy sauce or light soy sauce
  
• ½ tablespoon dark soy sauce
  
• 2 teaspoons sesame oil
  
• 1 teaspoon chicken bouillon powder (chicken stock powder)
  
• ⅛ teaspoon white pepper or black pepper

Instructions

1. Place the sliced chicken thighs into a medium bowl. Add all the marinade ingredients and mix until the chicken is evenly coated. Let it rest for 5–10 minutes.
2. In a separate small bowl, stir together all sauce ingredients. Set aside.
3. Heat 1 teaspoon (5 ml) of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until fully done. Remove from the pan and set aside.
4. Add another 1 teaspoon (5 ml) of oil to the same pan. Quickly sauté the garlic and shallots for about 10 seconds. Add the peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
5. Pour the remaining oil into the empty side of the pan. Add the beaten eggs and let them sit undisturbed for about 20 seconds, then scramble and break them into bite-sized pieces. Mix everything in the pan together.
6. Add the rice and cooked chicken back into the pan. Toss until everything is evenly combined.
7. Drizzle the sauce around the rice or along the sides of the pan. Let it sizzle for about 5 seconds to deepen the flavor, then toss until the rice is evenly coated and lightly browned. Serve hot and enjoy.

For 4 servings, measure 1½ cups (300 g) of uncooked jasmine rice. Cook it the night before and refrigerate so it’s cold and firm for frying.

1. Rinse the rice under cold running water until the water runs clear. Drain well.
   
2. Transfer the rice to a medium pot (non-stick works best).
   
3. Place your index finger on top of the rice and add cold water up to the first knuckle.
   
4. Cover with a lid and bring to a boil over medium heat. Reduce to low, keep covered, and cook for 12–14 minutes until most of the water is gone.
   
5. If water remains at the bottom, continue cooking on low until absorbed.
   
6. Remove from heat and let the rice rest, covered, for 10–12 minu