
This XO sauce chicken fried rice is savory, smoky, and packed with layers of flavor from tender chicken, fluffy rice, scrambled eggs, and crisp bean sprouts. It is a fast, restaurant-style stir-fry that makes excellent use of leftover rice and comes together quickly in a hot wok.
In a bowl, combine the sliced chicken breast with the water, cornstarch, 1 tsp vegetable oil, and oyster sauce. Mix until the chicken absorbs the marinade, then set aside while you prepare the remaining ingredients.
Break up the cooked rice so there are no large clumps. If using freshly cooked rice, fluff it well and let it cool slightly so it fries rather than steams.
Heat a wok or large skillet over medium-high heat and add 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until just softly set, about 70% cooked. Transfer to a bowl and reserve.
Return the wok to high heat until lightly smoking, then add 1 tbsp vegetable oil. Spread the chicken in a single layer and sear briefly, then stir-fry until nearly cooked through, about 1 to 2 minutes. Remove from the wok and set aside.
Add the remaining 1 tbsp vegetable oil to the wok over medium-high heat. Stir in the ginger and cook for 30 seconds, then add the garlic and cook for another 30 seconds without letting it brown. Add the onion and stir-fry for 30 seconds so it stays slightly crisp.
Add the rice and use a spatula to press out any remaining clumps. Stir-fry until the rice is heated through and beginning to steam, about 4 to 5 minutes. If the rice seems dry or starts sticking, add a small splash of oil.
Spread the rice across the wok and let it fry briefly, then season with the light soy sauce, white pepper, sugar, and salt. Toss thoroughly so the grains are evenly coated, then spread the rice out again for another short fry.
Stir in the XO sauce until evenly distributed. Return the chicken and any juices to the wok and stir-fry for 1 minute, then add the scrambled eggs and break them up gently through the rice.
Add the bean sprouts and scallions, then toss for 30 seconds just until the sprouts begin to soften but still keep some crunch. Gather the rice toward the center of the wok.
Drizzle the Shaoxing wine around the hot sides of the wok and immediately toss everything together for 20 to 30 seconds. Serve right away while hot.
Day-old rice works best because it stays separate and develops better texture in the wok. If you do not have Shaoxing wine, dry sherry is the closest substitute. XO sauce is salty and concentrated, so taste before adding extra salt.