1-Getting started: with this Chinese Chicken Fried Rice is simple and fun. First, marinate the sliced chicken by mixing it in a medium bowl with 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon neutral cooking oil for 5 to 10 minutes. This step helps the chicken become tender and full of flavor. While that’s resting, combine the sauce ingredients in a small bowl: 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder, and ⅛ teaspoon white or black pepper, then set it aside for later.

2-Next, heat 1 teaspoon of neutral cooking oil in a large pan over medium-high heat and cook the chicken until it’s fully done, which takes just a few minutes. Once ready, remove it from the pan. Add another teaspoon of oil to the pan and sauté the 3 minced garlic cloves and 1 small finely diced shallot for about 10 seconds, then toss in the 1.5 cups frozen peas and carrots and cook for another 10 seconds. Push these ingredients to the side of the pan to make room.

3>Adding Eggs and Rice: Pour the remaining oil into the empty side of the pan and add the 3 large beaten eggs. Let them sit for 20 seconds before scrambling them into small pieces and mixing everything together. Now, add the 4 ½ cups of cold day-old cooked jasmine rice and the cooked chicken, stirring until well combined. For the best results, break up the cold rice into separate grains beforehand to keep it fluffy.

4-Finally, pour the prepared sauce along the edges of the pan and let it toast for 5 seconds before stirring it all together until the rice turns a nice brown color. The total preparation time is about 20 minutes, with 10 minutes of cooking, making this a speedy meal. Serve it immediately for the freshest taste, and remember tips like using a steel wok for that smoky flavor or cold rice to avoid sogginess.