Ingredients

• 3 cups cooked, cold long   grain white rice (preferably day   old)
• 1 lb boneless, skinless chicken breast or thigh, diced small (or 2 cups cooked, diced chicken)
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots
• ½ cup diced onion
• 2 cloves garlic, minced
• 3 tablespoons soy sauce, plus more to taste
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 3 tablespoons neutral oil (vegetable or canola), divided
• 2 green onions, sliced (whites and greens separated)
• Salt and pepper, to taste

Instructions

1. Break up any clumps in the cold rice with your hands or a fork.
2. Heat 1 tablespoon oil in a large skillet or wok over medium   high heat. Cook raw chicken until browned and cooked through, about 5–7 minutes. Remove and set aside. (Skip this step if using pre   cooked chicken.)
3. Add a little more oil, then pour in the beaten eggs. Let set 30 seconds, then scramble gently. Remove and set aside with the chicken.
4. Add remaining oil, onion, garlic, and frozen vegetables. Cook 2–3 minutes until tender.
5. Turn heat to high. Add rice, spreading into an even layer. Let sit undisturbed for about 1 minute before tossing.
6. Return chicken and eggs to the pan. Add soy sauce and oyster sauce around the pan edges. Toss everything together for 1–2 minutes.
7. Remove from heat, drizzle with sesame oil, and stir in green onions. Taste and adjust seasoning. Serve hot.

Notes

• Day   old, refrigerated rice gives the best texture. If using fresh rice, cool it on a baking sheet in the fridge for 30–45 minutes first.
• Add soy sauce gradually and taste as you go to avoid an overly salty result.
• Swap the chicken for shrimp, beef, pork, or tofu using the same method.

Storage

Nutrition Estimate (per serving, approximate)