Step-by-Step Instructions

1. 1.Marinate Chicken

   Place the cut chicken breast pieces in a bowl. Add salt, white pepper, 1/2 teaspoon of sugar, 1/4 teaspoon of chicken bouillon powder, and a drizzle of sesame oil. Mix well. Then add 1 teaspoon of cornstarch and mix again. Let the chicken marinate for about 15 minutes.

2. 2.Pan-fry Chicken

   Heat a pan on medium heat and add some olive oil. Once hot, add the marinated chicken breast pieces. Spread them evenly and pan-fry until they are cooked through and lightly golden. Remove the cooked chicken from the pan and set aside.

3. 3.Cook Eggs

   Clean the pan. Add a little more olive oil. Pour in the three whisked large eggs. Turn the heat down to medium. Gently move the eggs around with a spatula to create a soft, golden omelet-like consistency. Do not overcook; you want them to be moist. Remove the eggs from the pan and place them with the cooked chicken.

4. 4.Sauté Aromatics and Rice

   Clean the pan again. Add olive oil. Add the chopped small onion and chopped celery. Sauté on medium heat until they become fragrant and slightly softened. Add the overnight cooked white rice to the pan. Break up any clumps of rice and mix it well with the onions and celery.

5. 5.Combine Ingredients and Season

   Add the cooked eggs (breaking them into smaller pieces with the spatula) and the pan-fried chicken breast to the rice mixture. Mix everything thoroughly. Turn down the heat to low. Sprinkle salt and white pepper to taste, add the remaining 1/2 teaspoon of sugar and 1/4 teaspoon of chicken bouillon powder. Add the julienned carrots and chopped spring onions.

6. 6.Final Stir-fry and Serve

   Turn the heat up to the highest setting. Drizzle oyster sauce over the fried rice. Continuously stir-fry all the ingredients together for a few minutes until the rice dries up slightly and all the flavors are well combined. The high heat helps create a 'wok hei' flavor. Once done, transfer the chicken fried rice to a serving plate.