Chicken Fried Rice

Prepare the Sauce

Combine the soy sauce, oyster sauce, and white pepper in a small bowl.

Stir the sauce mixture until fully combined and set aside.

Heat the Wok

Heat a large wok or skillet over high heat until it just begins to smoke.

Cook the Chicken

Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat.

Add the cubed chicken in a single layer and season with 1/4 teaspoon salt.

Cook without stirring for 2 minutes until golden on the bottom.

Stir and cook for another 2–3 minutes until the chicken is cooked through with no pink remaining.

Transfer the cooked chicken to a clean plate and set aside.

Scramble the Eggs

Add 1 tablespoon of oil to the wok and reduce the heat to medium-high.

Pour in the beaten eggs and let them sit undisturbed for 20 seconds.

Scramble the eggs with a spatula, breaking them into small pieces, until just set but still slightly glossy.

Transfer the scrambled eggs to the plate with the chicken.

Cook the Aromatics

Add the remaining 1 tablespoon of oil to the wok over medium-high heat.

Add the diced onion and the white parts of the green onions to the wok.

Stir-fry for 2 minutes until the onion softens and turns translucent.

Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.

Add Vegetables

Add the thawed peas and carrots to the wok.

Stir-fry for 1 minute until the vegetables are heated through.

Fry the Rice

Add the cold cooked rice to the wok, breaking up any clumps with the spatula.

Spread the rice evenly across the wok and press it against the surface; let it sit undisturbed for 1 minute to lightly toast.

Toss and stir-fry the rice for another 2 minutes until each grain is separate and lightly golden.

Combine and Season

Pour the prepared sauce evenly over the rice.

Toss everything together vigorously for 1 minute until the sauce is evenly distributed and the rice is uniformly colored.

Return the cooked chicken and scrambled eggs to the wok.

Toss everything together for 1 minute until fully combined and heated through.

Finish and Serve

Remove the wok from the heat and drizzle the sesame oil over the rice.

Taste and adjust with the remaining 1/4 teaspoon salt if needed.

Garnish with the sliced green parts of the green onions and serve immediately.