Chicken and Vegetable Fried Rice

Method

1. 1

   Season the diced chicken with salt and white pepper.

2. 2

   Heat 1 tablespoon of oil in a wok, scramble the eggs lightly until just set, and tip onto a plate.

3. 3

   Add another tablespoon of oil and sear the chicken until browned and cooked through, about 5 minutes. Remove to the same plate.

4. 4

   Add the remaining oil, then the cabbage, carrot, garlic and ginger, and stir-fry 2 minutes until starting to soften.

5. 5

   Add the rice, breaking up any clumps, and stir-fry over high heat 3–4 minutes until every grain is hot and separate.

   💡 Press the rice flat against the wok for a few seconds between tosses so it actually fries instead of just warming through.

6. 6

   Return the chicken and egg to the wok, add the soy sauce, and toss until evenly combined and piping hot, about 1 minute.

7. 7

   Drizzle with sesame oil, scatter with spring onion and serve.