1. Prepare the Chicken

Start by cutting the chicken breasts (or thighs) into small, bite-sized cubes. This allows the chicken to cook quickly and evenly. Season the chicken with a pinch of salt and pepper.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the diced chicken and stir-fry for 5-7 minutes, or until the chicken is fully cooked and golden brown on the outside. Make sure to stir occasionally to ensure that the chicken cooks evenly.

Once the chicken is cooked, remove it from the pan and set it aside. You can cover it to keep it warm while you prepare the rest of the ingredients.

2. Cook the Vegetables

In the same skillet or wok, add another tablespoon of vegetable oil (or sesame oil for extra flavor). Add the diced onion and cook for about 2 minutes until the onion becomes soft and translucent. Stir frequently to avoid burning.

Next, add the minced garlic and cook for an additional 30 seconds, allowing it to become fragrant. If you’re using ginger or bell pepper, add them at this stage and cook for another 2-3 minutes until the vegetables are tender.

Add the frozen peas and carrots (or fresh vegetables if preferred), and stir well. Continue cooking for another 3-4 minutes until the vegetables are heated through. You can also add corn at this stage if you want to include it.

3. Scramble the Eggs

Push the vegetables to one side of the pan. Add a little more oil if necessary and pour in the beaten eggs. Allow the eggs to cook for 1-2 minutes, scrambling them gently as they cook. Once they’re fully cooked, mix them into the vegetables and set aside.

4. Fry the Rice

Add the cold, day-old rice to the pan. Cold rice is ideal because it won’t stick together or become mushy when fried. If you’re using fresh rice, be sure to let it cool to room temperature first.

Use a spatula to break up any clumps of rice and stir it well into the vegetable and egg mixture. Stir-fry the rice for 3-4 minutes, allowing it to heat through and develop some slight crispiness on the edges.

5. Season the Fried Rice

Once the rice is heated through, drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir well to ensure all the rice is coated in the sauce and the flavors are evenly distributed.

Taste the fried rice and adjust the seasoning. If you like it saltier, add more soy sauce; for a little more sweetness, a pinch of sugar will balance the flavor. You can also add a sprinkle of red pepper flakes or sriracha if you like your fried rice spicy.

6. Combine the Chicken

Add the cooked chicken back into the pan with the rice. Stir everything together, making sure the chicken is well mixed with the rice and vegetables. Cook for another 2-3 minutes to ensure everything is hot and combined.

7. Garnish and Serve

Once the fried rice is ready, remove the pan from the heat. Garnish with freshly chopped green onions and any additional toppings you like, such as crushed peanuts or cashews for added crunch.

Serve the Chicken Fried Rice immediately as a main dish or alongside other Asian-inspired sides like dumplings or spring rolls. Enjoy!