Wok This Way Easy Fried Rice Repice Better Than Takeout

Ingredients

• 1 pound (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 tablespoon (15ml) soy sauce (low sodium recommended)
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 1 teaspoon (5ml) cornstarch
• ½ teaspoon (2.5ml) ground ginger
• 2 tablespoons (30ml) vegetable oil (or peanut oil for extra flavor)
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 1 cup (approx. 100g) frozen peas and carrots mix
• 2 large eggs, lightly beaten
• 4 cups (approx. 800g) cooked and chilled day-old rice (long-grain or medium-grain)
• 2 tablespoons (30ml) soy sauce (low sodium recommended)
• 1 tablespoon (15ml) oyster sauce (optional, adds umami depth)
• 1 teaspoon (5ml) sesame oil
• ¼ cup (approx. 25g) chopped green onions, for garnish