Chicken Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use rice that has been refrigerated overnight as it will be less sticky and easier to separate.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add beaten eggs and scramble until just set, about 30 seconds. Transfer to a plate and set aside.
3. Cook the chicken
   Add the remaining tablespoon of oil to the wok. Add diced chicken and cook until no longer pink and slightly browned, about 4-5 minutes. Season with a pinch of salt and pepper while cooking. Remove chicken and set aside with the eggs.
4. Sauté the vegetables
   In the same wok, add onions and cook until translucent, about 2 minutes. Add garlic and cook for 30 seconds until fragrant. Add peas and carrots and stir-fry for 1-2 minutes.
5. Combine and season
   Add the cooled rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 2 minutes until rice is heated through. Return the cooked chicken and scrambled eggs to the wok. Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together until well combined and heated through.
6. Finish and serve
   Stir in sliced green onions, reserving some for garnish. Taste and adjust seasoning if needed. Transfer to serving plates and garnish with the remaining green onions. Serve immediately while hot.