Chicken Fried Rice

Chop the garlic and ginger.

Dice the onion and carrots into small pieces.

Chop the green onions.

Cut the chicken thigh into bite-sized pieces.

In a small bowl, crack two eggs, season with salt, and beat well.

In another small bowl, mix together oyster sauce and light soy sauce.

Heat a wok over high heat, add butter, and melt it.

Pour the beaten eggs into the wok and scramble until soft.

Remove the scrambled eggs from the wok and set aside.

In the same wok, add cooking oil, then add the chopped garlic, ginger, and onion. Stir-fry for about 45-60 seconds.

Add the chicken to the wok, season with salt and pepper, and cook for 3-4 minutes until about three-quarters cooked.

Add the diced carrots and cook for about a minute.

Add the cold, day-old rice to the wok.

Pour the sauce mixture over the rice and stir-fry until the rice has absorbed all the sauce.

Return the scrambled eggs to the wok, then add the frozen peas and chopped green onions.

Stir-fry everything together for another 30 to 60 seconds.

Transfer the chicken fried rice to a serving plate.

Garnish with sesame seeds and serve immediately.