# What You’ll Need:
→ Chicken
01 - 450 g boneless, skinless chicken breast, cut into small pieces
02 - 1 teaspoon cornstarch
03 - 1 tablespoon water
→ Rice & Eggs
04 - 2 cups cooked jasmine or basmati rice, preferably day-old
05 - 2 large eggs, lightly beaten
→ Vegetables & Aromatics
06 - 4 cloves garlic, minced
07 - 1 cup frozen peas and carrots, thawed
08 - 3 green onions, sliced
→ Sauces & Seasoning
09 - 2 tablespoons olive oil or sesame oil, divided
10 - 3 tablespoons low-sodium soy sauce
11 - 1 tablespoon oyster sauce, optional
12 - 0.5 teaspoon ground black pepper
# How to Make It:
01 - In a bowl, toss chicken pieces with cornstarch and water until evenly coated.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until golden and crispy. Remove chicken and set aside.
03 - Add remaining tablespoon oil to the pan. Sauté minced garlic for 30 seconds until fragrant but not browned.
04 - Push garlic to the side of the pan. Pour in beaten eggs and gently scramble until just set into soft curds.
05 - Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce if using. Stir-fry for 2–3 minutes, breaking up any rice clumps and mixing thoroughly.
06 - Return crispy chicken to the pan. Toss to combine, ensuring the chicken remains crispy yet coated. Season with black pepper, taste, and adjust seasoning as needed. Serve hot.
