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In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of avocado oil, 1 teaspoon of all-purpose seasoning, 1 tablespoon of oyster sauce, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Mix thoroughly by hand until the chicken is well coated. Marinate the chicken for at least 1 hour in the refrigerator.

Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the cooked chicken from the wok and set aside in a bowl.

Add the remaining 1 tablespoon of oil to the same wok. Add the chopped onion, chopped white parts of the green onions, and shredded carrots. Sauté for 3 to 4 minutes, or until the vegetables have softened.

Pour the beaten eggs into the wok with the vegetables. Scramble the eggs until they are cooked through, breaking them into small pieces.

Add the day-old rice to the wok with the cooked vegetables and scrambled egg. Break up any clumps of rice with your spatula.

Add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce, and 1/2 teaspoon of chili paste to the rice mixture. Stir well to combine all the ingredients and distribute the seasonings evenly.

Return the cooked chicken to the wok with the rice and vegetables. Mix everything thoroughly until all ingredients are well combined and heated through. Taste and adjust seasoning if necessary.

Garnish with the reserved green parts of the green onions before serving immediately.


In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of avocado oil, 1 teaspoon of all-purpose seasoning, 1 tablespoon of oyster sauce, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Mix thoroughly by hand until the chicken is well coated. Marinate the chicken for at least 1 hour in the refrigerator.

Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the cooked chicken from the wok and set aside in a bowl.

Add the remaining 1 tablespoon of oil to the same wok. Add the chopped onion, chopped white parts of the green onions, and shredded carrots. Sauté for 3 to 4 minutes, or until the vegetables have softened.

Pour the beaten eggs into the wok with the vegetables. Scramble the eggs until they are cooked through, breaking them into small pieces.

Add the day-old rice to the wok with the cooked vegetables and scrambled egg. Break up any clumps of rice with your spatula.

Add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce, and 1/2 teaspoon of chili paste to the rice mixture. Stir well to combine all the ingredients and distribute the seasonings evenly.

Return the cooked chicken to the wok with the rice and vegetables. Mix everything thoroughly until all ingredients are well combined and heated through. Taste and adjust seasoning if necessary.

Garnish with the reserved green parts of the green onions before serving immediately.
