Step 2

Season the cubed chicken with ½ teaspoon salt, mix to combine, and set aside for 10 minutes.

Step 3

Heat a wok or large sauté pan over medium-high heat. Swirl in 1 tablespoon of oil and add the whisked eggs. Quickly scramble, breaking the curds into small pieces as they set. Transfer to a plate.

Step 4

Add another tablespoon of oil to the wok. Add the chicken and cook for 4–5 minutes, stirring occasionally, until cooked through. Transfer to a plate. Scrape any stuck bits from the wok.

Step 5

Swirl the remaining tablespoon of oil into the wok over medium-high heat. Add the diced onion and cook for 1 minute. Add the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the carrots and cook for 2 minutes, stirring frequently. Add ½ teaspoon salt and the peas; stir to incorporate.

Step 6

Add the cold rice on top of the vegetables and stir to combine. Break up any clumps with the back of the spatula. Add the white and light green scallion parts and the five-spice powder. Stir well. Add more oil if the rice sticks.

Step 7

Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Return the cooked chicken and scrambled eggs to the wok. Add the dark green scallion tops. Stir and cook for 1–2 more minutes.

Step 8

Taste and add more soy sauce if needed. Serve immediately.