Prep the rice: If you haven’t already, spread freshly cooked rice on a sheet pan and chill it for at least 30 minutes. Day-old rice is ideal. Break up clumps with your hands so the grains separate.

Mix the sauce: In a small bowl, whisk soy sauce, oyster sauce, sesame oil, and rice vinegar. Taste and adjust—add a splash more soy for salt, vinegar for brightness, or oyster sauce for savoriness.

Prep the aromatics and veggies: Mince garlic and ginger. Slice green onions (white and green parts separate). Dice the onion if using. Measure peas, carrots, and edamame.

Cook the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook 4–6 minutes, stirring, until browned and cooked through. Transfer to a bowl and keep warm.

Scramble the eggs: In the same pan, add a touch more oil if needed. Crack in eggs, season lightly, and scramble just until set. Slide them to a plate with the chicken.

Sauté aromatics: Add a small drizzle of oil. Toss in onion (if using) and the white parts of the green onions. Cook 1–2 minutes. Add garlic and ginger and cook 30 seconds until fragrant. Don’t let them burn.

Fry the rice: Increase heat to high. Add the chilled rice. Press it down and let it sit 30–45 seconds before stirring. Repeat this a few times so the rice gets a light sear and toasty edges.

Add veggies: Stir in peas, carrots, and edamame. Cook 2–3 minutes until hot and crisp-tender.

Bring it together: Return chicken and eggs to the pan. Pour over the sauce and toss well to coat every grain. Cook 1–2 minutes to let the flavors meld. Finish with the green parts of the scallions.

Taste and finish: Adjust with a pinch of salt, extra soy, or a few drops of sesame oil. Add chili flakes or sriracha for heat. Sprinkle sesame seeds if you like.

Serve hot: Spoon into bowls and garnish with cilantro or more scallions. Enjoy right away.