Prep the rice. If you’re starting with fresh rice, spread it on a sheet pan and chill it in the fridge for at least 30 minutes. Cold rice separates better and won’t turn mushy.

Mix the sauce. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil. Adjust soy sauce to taste. Set aside.

Cut the chicken. Dice into small, bite-size pieces. Pat dry and season with a pinch of salt and pepper. Dry chicken browns better.

Heat the pan. Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl until shimmering.

Cook the chicken. Add the chicken in an even layer. Let it sear for 1–2 minutes before stirring. Cook until browned and just cooked through, 4–5 minutes total. Remove to a plate.

Scramble the eggs. Add a little more oil if the pan looks dry. Crack in the eggs, scramble quickly, and cook until just set. Slide them onto the plate with the chicken.

Sauté aromatics. Add another teaspoon of oil. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant, not browned.

Add veggies. Stir in peas and carrots. Cook 2–3 minutes until heated through and slightly tender.

Fry the rice. Crumble the cold rice into the pan, breaking up clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get a bit of toast, then stir. Repeat once or twice for light browning.

Combine and season. Return chicken and eggs to the pan. Pour over the sauce. Toss well to coat every grain. If you like a hint of tang, add a tiny splash of rice vinegar. Taste and adjust with more soy sauce, pepper, or a pinch of sugar.

Finish with green onions. Stir in most of the green onions and cook 30 seconds. Turn off the heat. Drizzle a few drops of sesame oil or chili oil, if you like, and garnish with the remaining green onions.

Serve hot. Plate right away while it’s steamy and fragrant.