Prep the rice: If you don’t have leftover rice, cook 1 cup of dry rice. Spread it on a tray to steam off and cool while you prep. Chilled rice fries better and won’t get mushy.

Chop the chicken: Dice chicken into small, even pieces. Pat dry and season with a pinch of salt and pepper.

Mix the sauce: In a small bowl, stir together soy sauce and oyster sauce. Set aside. Keep sesame oil separate; it goes in at the end for aroma.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.

Scramble the eggs: Add beaten eggs to the hot pan. Swirl to set, then gently scramble until just cooked. Remove to a plate.

Cook the chicken: Add another tablespoon of oil. Add chicken and cook 4–5 minutes, stirring occasionally, until browned and cooked through. Remove to the plate with eggs.

Sauté aromatics: Add a bit more oil if the pan is dry. Add garlic and ginger. Stir 30–45 seconds until fragrant—don’t let them burn.

Stir-fry veggies: Add peas and carrots. Cook 2–3 minutes until warmed and lightly crisp-tender.

Fry the rice: Add the chilled rice, breaking up clumps with a spatula. Spread it out in the pan and let it sit for 30–60 seconds to toast slightly. Stir and repeat once or twice for a lightly golden, separated texture.

Season and combine: Return chicken and eggs to the pan. Pour in the soy/oyster sauce mixture. Toss well so every grain gets coated. Add half the green onions.

Finish: Drizzle in sesame oil and toss. Taste and adjust with more soy sauce, pepper, or a squeeze of lime. Add red pepper flakes or sriracha if you like heat.

Serve: Top with remaining green onions and serve hot.