2 small chicken breasts or 1 large (about 1/2 lb), thinly sliced
1 tbsp Shaoxing rice wine
1 tbsp light soy
ground white pepper
2 medium garlic cloves, minced (about 1 to 1 1/2 tbsp)
3 tsp fresh ginger, minced
3 tbsp peanut oil
2 medium eggs, lightly beaten
1 Chinese sausage, diced
1 medium carrot, diced (about 1/2 cup)
1/2 cup frozen peas
4 cups cooked rice (you want to use leftover rice that has been in the fridge overnight)
1/2 cup scallions, green and white parts, thinly sliced on the bias
Combine rice wine, light soy, 1 tsp minced garlic, 1 tsp minced ginger in a medium bowl. Add chicken and stir to combine. Set aside to marinate.
Heat a wok over medium heat. Add 1 tbsp peanut oil. Swirl oil around to coat the wok. Once the oil is hot, gently pour eggs into pan. Add 1/2 tsp kosher salt. Allow eggs to set into thin egg pancake, about 3-5 minutes. Once top sets, flip the eggs over and remove from heat. Allow eggs to cool until they can be handled, then chop the eggs up finely.
Add 1 tbsp oil to the wok and raise heat to medium-high. Swirl to coat the wok in oil. Add chicken (reserving remaining marinade) and spread out evenly in one layer. Allow to cook for one minute undisturbed to sear the chicken on one side. Stir-fry until chicken is opaque, but not cooked through, about 1-2 minutes. Add juices from marinade to the pan, along with remaining ginger and garlic. Stir-fry briefly to combine. Add Chinese sausage. Stir-fry until fragrant, about 1 minute. Add diced carrots and stir-fry until beginning to soften, about 2 minutes. By this point the liquid from the marinade should have cooked off. If the pan looks dry, add remaining tbsp oil. Add rice and frozen peas. Stir-fry vigorously until rice is coated in oil, about 1-2 minutes. Allow rice to periodically sear on the bottom of the wok to give it some texture. Season to taste with kosher salt and a pinch of ground white pepper. Toss scallions into the fried rice and remove from heat.