Rice: If you’re using leftover rice, break up any clumps. If making fresh rice, cook it in advance and let it cool. Cold rice works best because it doesn’t become mushy when fried.
Chicken: Season the diced chicken with a pinch of salt and pepper.
2. Cook the chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set it aside.
3. Scramble the eggs:
In the same skillet, add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until fully cooked. Once done, remove the eggs from the pan and set aside with the chicken.
4. Stir-fry the vegetables:
In the same pan, add a bit more oil if needed and toss in the onion and garlic. Cook for about 1-2 minutes until fragrant and softened.
Add the peas (and carrots, if using) and stir-fry for another 2-3 minutes until tender and heated through.
5. Combine everything:
Add the cold rice to the skillet and stir well to combine with the vegetables. Use a spatula to break apart any rice clumps.
Return the cooked chicken and scrambled eggs to the skillet with the rice. Stir to mix everything together.
6. Season:
Drizzle the rice mixture with soy sauce, oyster sauce (if using), and sesame oil. Stir everything together and cook for an additional 2-3 minutes. Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed.
