Prepare the Chicken: Pat the chicken pieces dry with a paper towel and season lightly with a pinch of salt and white pepper. Set aside.

Heat the Wok: Place your wok or large frying pan over a high heat. Add 1 tablespoon of the oil and swirl to coat the surface. Once the oil is shimmering, add the chicken pieces in a single layer. Stir-fry for 4-5 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside on a plate.

Cook the Aromatics: Add the remaining tablespoon of oil to the wok. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until incredibly fragrant, being careful not to let the garlic burn.

Scramble the Eggs: Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space. Let them set for about 20-30 seconds, then gently scramble them with your spatula until they are just cooked. Mix them in with the aromatics.

Add the Rice: Add the cold, cooked rice to the wok. What works best for me is using the back of a large spoon or spatula to press down and break up any large clumps. Toss everything together continuously for about 3 minutes, ensuring each grain of rice is separated and heated through.

Combine and Sauce: Return the cooked chicken to the wok along with the frozen peas and sweetcorn. Stir-fry for another 2 minutes until the vegetables are hot. Pour the light and dark soy sauces over the rice, add a good pinch of white pepper, and toss everything vigorously to coat evenly.

Finishing Touches: Turn off the heat. Drizzle the toasted sesame oil over the rice and add most of the green parts of the spring onions. Give it one final toss to combine.

Serve Immediately: Divide the chicken fried rice between four bowls. Garnish with the remaining spring onion greens and serve straight away while it’s piping hot.