Ginger Chicken Rice

Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

Add grated fresh ginger root and minced garlic to the hot oil, stirring constantly for about 30 seconds to release their aromatics without burning.

Add the thinly sliced carrots and snow peas to the wok, stirring frequently to cook evenly.

Stir in the diced cooked chicken and mix until heated through.

Add the chilled cooked rice, breaking up any clumps as you stir, and continue mixing until all ingredients are combined and heated through.

Pour the soy sauce and sesame oil over the rice mixture, then sprinkle with ground white pepper and toss until evenly seasoned.

Fold in the sliced green onions gently and serve immediately while hot.