Rinse the jasmine rice until mostly clear. Add to a pot with water and salt. Bring to a boil, cover, and cook on low for 10 minutes until slightly underdone. Rest for 5 minutes, then spread onto a tray and cool for 15-20 minutes.
Heat a large wok or pan over medium-high heat. Season the diced chicken with salt and pepper and cook, stirring occasionally, until well browned and reaching an internal temperature of 74°C (165°F).
Lightly beat the eggs and egg whites with salt and pepper. Pour directly into the pan with the chicken. Allow to sit for 20-30 seconds, then gently scramble, folding the egg through the chicken so it cooks in larger soft pieces.
Add the frozen vegetables and stir-fry for 2-3 minutes until moisture evaporates and they begin to fry. Add the garlic and cook for 30 seconds. Increase the heat, add the cooled rice, and toss for 2-3 minutes until heated through and lightly toasted.
Mix the soy sauces, oyster sauce, Shaoxing wine, sesame oil and white pepper. Pour over the rice and toss on high heat until glossy and evenly coated. Fold through the spring onions and cook for 1 minute.
Divide evenly into five containers and allow to cool completely before sealing.
Chef's Tips
Cool the rice fully before frying it — warm or freshly cooked rice is too moist and will turn the finished dish mushy and clumpy instead of light and separate.Cook the chicken until it's genuinely done before adding the eggs — this is your one chance to get a proper sear and colour on it, since everything moves quickly from here.Keep the heat high once the sauce goes in — a quick, hot toss coats the rice evenly and stops it from turning soggy as the sauce reduces.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. Microwave until hot, stirring halfway through, adding a small splash of water if the rice has dried out.