Thehungrycodercooks

Ingredients

For the Chicken

• 0.55 lb (250 g) boneless, skinless chicken thighs, cut into bite-sized cubes. (Feel free to swap with beef, shrimp or tofu)
• Salt, to taste
• ½ tsp white pepper
• ½ tsp garlic paste
• ½ tsp ginger paste
• 1½ tbsp cornstarch
• ¼ cup oil, for frying (or as needed)

For The Rice

• 3 cups cooked day-old jasmine rice (1 cup uncooked jasmine rice yields about 3 cups cooked rice)
• 1 small onion, diced
• 3 eggs
• 1 tbsp garlic, finely chopped
• ½ cup carrots, diced
• 4–5 green chilies, chopped (adjust to taste)
• ¼ cup spring onions/Scallions, chopped
• 3–4 tbsp oil
• 1 chicken bouillon cube or 1 tsp chicken bouillon powder (optional, but recommended)

Sauce

• 1½ tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp melted butter

Directions

1. Heat a little oil in a wok or large skillet. Scramble the eggs until fully cooked and lightly golden.Remove and set aside.
2. In a bowl, combine the chicken with salt, white pepper, garlic paste, ginger paste, and cornstarch. Mix well to coat evenly.
3. Heat the oil and fry the chicken until golden brown and cooked through. Remove and set aside.
4. In the same pan, sauté the chopped garlic and green chilies until the garlic turns golden and fragrant.
5. Add the diced onion and carrots. Cook for 2–3 minutes until slightly softened.
6. Add the day-old rice, breaking up any clumps.
7. Pour in the soy sauce, oyster sauce, melted butter, and chicken bouillon (if using).
8. Toss everything together until the rice is evenly coated.
9. Return the cooked chicken and scrambled eggs to the pan. Stir well to combine.
10. Finish with chopped spring onions, give everything one final toss, and serve hot.

Recipe Video

Notes