Prepare the ingredients

• Cut the chicken into small bite-sized pieces and season with salt and black pepper.
• Mince the garlic and slice the spring onion, keeping the whites and greens separate.
• Have the cold cooked rice, beaten eggs and peas ready next to the stove.

Cook the chicken

• Heat part of the oil in a wok over high heat.
• Add the chicken and stir-fry until golden and cooked through.
• Remove the chicken from the wok and set aside.

Scramble the eggs

• Add a little more oil to the wok.
• Pour in the beaten eggs and scramble quickly until just set.
• Push the eggs to one side of the wok.

Fry the aromatics

• Add the garlic and the white parts of the spring onion to the wok.
• Stir-fry until fragrant, without browning.

Fry the rice

• Add the cold cooked rice and break up any clumps with the spatula.
• Stir-fry over high heat until the rice is hot and slightly toasted.

Season and finish

• Return the chicken to the wok and add the peas.
• Pour in the soy sauce and oyster sauce, then toss everything together.
• Turn off the heat, drizzle with the sesame oil and fold in the spring onion greens.

Serve

• Taste and adjust the seasoning.
• Serve hot straight from the wok.