Chicken Fried Rice

Toss chicken thigh with soy sauce. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat and stir-fry the chicken until browned and cooked through (74 C). Tip onto a plate.

Add another tablespoon of oil, pour in eggs and scramble softly until just set. Add to the chicken.

Heat the last of the oil and stir-fry onion, carrots and peas for 2 minutes. Add garlic and ginger for 30 seconds.

Add white rice to stir-fried vegetables, breaking up clumps, and stir-fry over high heat until hot and lightly toasted, about 4 minutes.

Return cooked chicken and scrambled eggs to fried rice. Add soy sauce, sesame oil and white pepper and toss for 1 minute. Stir through scallions and serve.