To prepare the chicken, cut the chicken breast into small cubes. In a bowl, add the chicken and salt and mix until absorbed. Add the white pepper, soy sauce, cornstarch mixed with water, and cooking oil and mix well. Let the chicken marinate while preparing the remaining ingredients.
To prepare the other ingredients, finely dice the onion, slice the scallions, and mince the garlic. In a bowl, lightly beat the eggs.
To prepare the rice, use overnight jasmine rice for the best texture. If using freshly steamed rice, cook it with a 1:1 rice-to-water ratio or slightly less water than usual. Once cooked, spread it on a plate and let it air-dry for at least 15 minutes before stir-frying.
To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and let it sear briefly before stirring. Stir-fry for about 3 minutes until fully cooked. Add the garlic and toss briefly until fragrant, then remove the chicken from the wok.
To stir-fry the onion, in the same wok over high heat, add 1 tablespoon of cooking oil. Add the onion and stir-fry for about 30 seconds until aromatic. Remove and set aside.
To make the fried rice, in the wok over high heat, add the remaining tablespoon of cooking oil. Add the beaten eggs and stir-fry until partially cooked. Add the rice and stir-fry for about 2 minutes until each grain is separated. Season with soy sauce and white pepper and mix well. Return the chicken and onion to the wok and stir-fry until evenly combined. Lastly, add the bean sprouts and scallions and give everything a final toss before serving.
