Martin Yan's Easy Fried Rice

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

Add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

Add the diced cooked chicken and stir-fry for 1-2 minutes to heat through and coat with the aromatics.

Add the snow peas and sliced carrots, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

Add the chilled cooked rice, breaking up any clumps as you stir, and cook for 2-3 minutes until the rice is heated through and any excess moisture has evaporated.

Pour in the soy sauce and sesame oil, tossing the rice mixture continuously to distribute the seasonings evenly.

Sprinkle the ground white pepper over the rice and toss to combine thoroughly.

Remove from heat and fold in the sliced green onions, reserving a small amount for garnish if desired.

Divide into bowls and serve immediately while hot.