Marinate the Chicken: In a medium bowl, combine the cubed chicken with 2 tablespoons of light soy sauce and the cornflour. Toss until the chicken is evenly coated and the cornflour is absorbed. The chicken will appear slightly pasty and opaque, ready to absorb the flavours. Let this marinate at room temperature for at least 20-30 minutes while you prepare other ingredients.

Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large frying pan or wok over high heat until it shimmers and a wisp of smoke appears. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You should hear a vigorous sizzle as the chicken hits the hot oil. Cook for 3-4 minutes per side, turning with tongs or a spatula, until the chicken pieces are beautifully golden brown and crispy at the edges, and cooked through with no pink visible. Remove the chicken from the pan and set aside, leaving any residual oil and browned bits in the pan.

Sauté Aromatics and Vegetables: Reduce the heat to medium-high. Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic and diced white onion. Sauté for 2-3 minutes, stirring constantly, until the garlic becomes fragrant and lightly golden, and the onion softens and turns translucent. A sweet, pungent aroma will fill your kitchen. Add the diced carrot and thawed peas, continuing to cook for another 3-4 minutes until the carrots begin to soften slightly but still retain a bit of their bite and vibrant orange colour.

Add and Crisp the Rice: Push the vegetables to one side of the pan. Add the cold day-old rice to the empty side, breaking up any clumps with your spatula. Drizzle 1 tablespoon of light soy sauce over the rice. Increase the heat to high and stir-fry the rice for 3-5 minutes, pressing it against the bottom of the pan occasionally to encourage crisping. You’ll hear a gentle crackling sound and see individual grains starting to separate and develop a slight golden hue.

Incorporate Eggs and Chicken: Create a well in the centre of the rice mixture. Pour the lightly beaten eggs into the well. Scramble the eggs quickly with your spatula until they are just set and fluffy. Then, immediately mix them into the rice and vegetables. Fold in the seared chicken pieces, ensuring everything is well combined and evenly distributed throughout the pan. The colours will be vibrant – golden rice, bright green peas, orange carrots, and rich brown chicken.

Final Seasoning and Garnish: Add the remaining 1 tablespoon of light soy sauce and the remaining 1 tablespoon of toasted sesame oil to the fried rice. Sprinkle with a pinch of white pepper. Stir everything together for another minute to ensure all the flavours are thoroughly incorporated and the dish is heated through. The rice should smell deeply savoury and aromatic. Serve immediately, garnished generously with fresh spring onion slices, adding a fresh, zesty finish to the dish.