Chinese Chicken Fried Rice

In a medium bowl, toss the chicken with the light soy sauce, cornstarch, sesame oil, and 1 tsp neutral oil until evenly coated. In a separate small bowl, stir together the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper to make the seasoning sauce. Set both aside.

Fluff the cooked rice with a fork or your hands, breaking up any clumps. If using cold leftover rice, separate the grains as much as possible so it fries evenly.

Heat a wok or large skillet over medium-high heat. Add 1 tbsp canola oil, pour in the eggs, and scramble just until set. Transfer to a plate immediately.

Return the wok to high heat until very hot. Add 1 tbsp canola oil, then spread the marinated chicken in a single layer. Let it sear briefly, then stir-fry until the chicken is lightly browned and about 80% cooked through. Remove from the wok and set aside.

Add the remaining 1 tbsp canola oil to the wok over medium-high heat. Stir-fry the onion until softened and translucent. Add the rice and press out any lumps with your spatula. Fry for about 5 minutes, or until the rice is heated through and the grains start to separate. If needed, sprinkle in a little water to loosen stubborn clumps.