Prep the rice: If you’re cooking rice now, spread it on a tray to cool and dry for at least 30 minutes. Chilled rice from the day before is best. Break up any clumps with your fingers before cooking.

Season the chicken: Toss diced chicken with a pinch of salt, pepper, and 1 tsp soy sauce. If you have time, let it sit 10 minutes for better flavor.

Mix the sauce: In a small bowl, combine 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil. Adjust to taste—add a splash more soy for salt or a pinch of sugar for balance.

Heat the pan: Use a large skillet or wok over medium-high to high heat. Add 1 tbsp oil and swirl to coat. The pan should be hot enough that a drop of water sizzles immediately.

Cook the eggs: Pour in beaten eggs with a pinch of salt. Scramble quickly until just set. Transfer to a plate; they’ll go back in later.

Sear the chicken: Add another 1 tbsp oil. Spread chicken in a single layer. Let it sear without moving for 1 minute, then stir-fry until cooked through and lightly browned, 3–4 minutes. Remove to the plate with eggs.

Stir-fry aromatics: Add a little more oil if needed. Toss in onion and cook 1–2 minutes until just translucent. Add garlic and ginger; stir 30 seconds until fragrant. Don’t let them burn.

Add vegetables: Stir in peas, carrots, and corn if using. Cook 2–3 minutes until heated through and slightly crisp. Keep everything moving.

Fry the rice: Add the chilled rice. Spread it out, press lightly, and let it sit 30–45 seconds to toast. Break up clumps and stir-fry 2–3 minutes until the grains are hot and separate.

Season and combine: Return chicken and eggs to the pan. Pour in the sauce and toss to coat evenly. Stir-fry 1–2 minutes more. Add green onions and a squeeze of lime or splash of vinegar if you like.

Taste and finish: Adjust seasoning with soy, pepper, or a drizzle of chili oil. Serve hot and enjoy immediately.