Ingredients:

  • 4 cups cooked, chilled Basmati rice (approx. 600g)
  • 225g firm tofu, pressed and diced into 1/2-inch cubes
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tablespoon fresh ginger, grated (6g)
  • 2 scallions, whites and greens separated and sliced
  • 3 tablespoons soy sauce (45ml)
  • 0.5 tablespoon hoisin sauce (7.5ml)
  • 1 teaspoon toasted sesame oil (5ml)
  • 3 tablespoons high-smoke point oil, such as grapeseed or canola (45ml)

Instructions:

  1. Heat 1 tablespoon of high-smoke point oil in a large wok or 12-inch cast iron skillet over high heat until wisps of smoke appear. Add the diced chicken breast in a single layer and sear without moving for 60 seconds to develop a golden crust. Toss until cooked through, then remove chicken from the pan and set aside.
  2. Add another tablespoon of oil to the pan. Pour in the lightly beaten eggs. Let them set slightly, then scramble quickly into large, soft curds. Remove the eggs and set aside with the chicken.
  3. Add the remaining tablespoon of oil. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant but not burnt.
  4. Increase heat to maximum. Add the chilled jasmine rice to the wok. Use a metal spatula to break up any large clumps. Spread the rice across the surface of the pan and let it toast for 1-2 minutes until you hear a crackling sound.
  5. Add the frozen peas and carrots. Toss the rice constantly for 2 minutes. The moisture from the vegetables will steam slightly, helping to finish the internal heating of the rice grains.
  6. Return the cooked chicken and eggs to the pan. Drizzle the soy sauce and oyster sauce over the rice. Stir-fry rapidly for 1 minute to ensure the sauces caramelize against the hot metal and coat every grain.
  7. Remove from heat. Fold in the sliced scallion greens and drizzle with toasted sesame oil. Serve immediately while the grains maintain their crispy texture.