Cook the jasmine rice according to packet instructions, then allow it to cool completely. Cold rice works best for fried rice.
Heat a large wok or frying pan over high heat and lightly spray with cooking oil.
Add the green onions and cook for around 30 seconds, then add the eggs and egg whites. Scramble together until just cooked.
Add the frozen mixed vegetables and cook for 2–3 minutes.
Add the cooked chicken and cooled jasmine rice. Toss everything together over high heat for a few minutes until the rice is hot and starting to get slightly crispy.
Add the soy sauce, dark soy sauce, oyster sauce and black pepper.
Toss everything together for another 1–2 minutes until evenly coated and piping hot.
Divide between four bowls and serve.
Cook it hands-free.
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