Step 1 — Prep Ingredients

Break up cold rice with a fork to separate grains.

Slice and season chicken lightly with salt and pepper.

Chop vegetables and aromatics.

Heat wok or skillet until very hot.

Step 2 — Scramble the Eggs

Add a small amount of oil to the pan.

Scramble eggs until just cooked. Transfer to a plate and set aside.

Step 3 — Cook the Chicken

Add oil to the hot pan.

Cook chicken, letting it sear without stirring too often until browned and cooked through.

Step 4 — Sauté Aromatics

Add garlic and ginger to the pan.

Stir quickly until fragrant, about 30 seconds.

Step 5 — Add Vegetables

Stir in peas, carrots, corn, or your preferred mix.

Cook until slightly tender.

Step 6 — Incorporate Rice

Add chilled rice and break up any remaining clumps.

Let rice toast briefly before stirring.

Step 7 — Add Sauces and Eggs

Pour in soy sauce and optional oyster sauce gradually.

Stir in scrambled eggs, breaking them into small pieces.

Drizzle sesame oil and fold in green onions at the end.

Step 8 — Serve

Serve immediately, optionally garnished with toasted sesame seeds, crispy shallots, chili threads, or fresh lime juice.