Prep the rice. If you don’t have leftover rice, cook it early, spread it on a sheet pan, and chill it until cold. Break up any clumps with your fingers before cooking.

Cut the chicken small. Dice into 1/2-inch pieces so it cooks fast and stays tender. Pat dry and season lightly with salt and pepper.

Mix the sauce. In a small bowl, combine soy sauce, oyster sauce (if using), and sesame oil. Keep it nearby.

Heat the pan hot. Set a large wok or wide skillet over medium-high to high heat. Add 1 tablespoon oil and swirl to coat.

Sear the chicken. Add chicken in a single layer. Let it brown for 1–2 minutes before stirring. Cook until just done, 4–5 minutes total. Transfer to a bowl.

Scramble the eggs. Add a little more oil if the pan looks dry. Crack in the eggs and scramble until just set, about 30–60 seconds. Slide them out with the chicken.

Aromatics and veggies. Add a touch more oil. Toss in onion, garlic, and ginger. Stir-fry 30–60 seconds until fragrant. Add peas and carrots; cook 2 minutes until heated and slightly tender.

Fry the rice. Add the cold rice. Press it into the pan and let it sit 30–45 seconds before stirring. Repeat a couple of times to get light browning and that toasty flavor.

Bring it together. Return chicken and eggs to the pan. Pour in the sauce. Toss until everything is evenly coated, hot, and glossy, 1–2 minutes. Adjust seasoning with more soy sauce or a pinch of salt if needed.

Finish and serve. Stir in sliced green onions. Add chili flakes or a drizzle of sriracha if you like heat. Serve hot.