Ingredients

• 2-3 cups Long Grain Rice
• 1 tablespoon Soy Sauce
• 1 tablespoon Oyster Sauce
• 1 teaspoon Sesame Oil
• 1 tablespoon baking powder
• 2 Garlic cloves, minced
• 1 tablespoon at least of Chinese Hot Mustard
• Water

• 1 lb Chicken Breast, cubed
• 1 cup Frozen Peas
• Green Onions, chopped
• 2 carrots, grated
• 2 Eggs
• 2 Medium Onions, cubed
• 1/2 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Grape Seed Oil

Method

Prepare the Rice:

1. Rinse the long grain rice thoroughly in a strainer, removing any excess starch on the surface.
2. In a pot of cold water, add the rinsed rice. The water level should be about one finger joint above the top layer of rice.
3. Cook the rice for 20 minutes, then transfer it to a flat pan and spread it out evenly. Allow it to cool completely.
4. Place the pan of cooked rice in the refrigerator, uncovered, for 24 hours. This step helps to dry out the rice, resulting in better texture for the fried rice.

Marinate the Chicken:

1. Cube the chicken breasts and place them in a medium-sized bowl.
2. Add 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1 tsp of sesame oil, and 1 tsp of baking powder to the chicken.
3. Cover the bowl and let the chicken marinate in the refrigerator for 30 minutes.

Cook the Chicken and Vegetables:

1. Heat a skillet or wok with some grapeseed oil over high heat.
2. Add the marinated chicken cubes to the hot skillet and cook until they develop a nice char. Set the cooked chicken aside.
3. In the same skillet, cook the sliced onions until they begin to soften, then add the grated carrots. Cook until the vegetables are tender. Set aside.
4. Pour the whisked eggs onto the skillet and scramble them. Remove them from the heat just before they are fully cooked. Set aside.

Stir-fry the Fried Rice:

1. Take the chilled rice from the refrigerator and break up any clumps with your hands.
2. Place the rice onto the skillet and stir-fry over medium-high heat.
3. Add the cooked chicken, onions, carrots, scrambled eggs, frozen peas, and chopped green onions to the skillet with the rice. Mix well to combine.
4. Pour in 2 tbsp of soy sauce, ½ tsp of sesame oil, and 1 tsp of oyster sauce.
5. Continue stirring the rice and ingredients until everything is evenly coated and heated through.