Prep the rice. If you don’t have day-old rice, spread freshly cooked rice on a tray and chill it in the fridge until cool and dry. Break up any clumps with your hands.

Mix the sauce. In a small bowl, combine 1½ to 2 tablespoons soy sauce, 1 teaspoon oyster sauce, ½ teaspoon sesame oil, a pinch of sugar, and a dash of white pepper. Taste and adjust to your liking.

Get everything ready. Dice the chicken into small bite-size pieces. Mince the garlic and ginger. Slice the green onions, keeping whites and greens separate. Measure out your peas and carrots.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan is key for good texture.

Cook the eggs. Crack the eggs into the pan, scramble lightly, and cook just until set. Transfer to a plate and keep nearby.

Sear the chicken. Add another tablespoon of oil. Season the chicken with a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 4–6 minutes. Remove and set aside with the eggs.

Stir-fry aromatics. Add a little more oil if needed. Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for 30–45 seconds until fragrant.

Cook the vegetables. Add peas and carrots. Stir-fry until warmed through and slightly tender, 2–3 minutes. Keep things moving so they don’t steam.

Fry the rice. Add the chilled rice. Spread it out and let it sit for 20–30 seconds before stirring. Repeat a few times to get a bit of browning. Break up any remaining clumps.

Combine and sauce. Return the chicken and eggs to the pan. Pour the sauce around the edges of the pan so it sizzles, then toss everything together until evenly coated. Add a small splash of rice vinegar if you like a hint of brightness.

Finish. Drizzle with a little extra sesame oil, toss in the green onion tops, and taste. Adjust with more soy sauce or a pinch of salt if needed.

Serve hot. Plate immediately, while the rice is fluffy and steamy.