Prep the rice. If you don’t have day-old rice, spread freshly cooked rice on a tray and chill it uncovered in the fridge for 30–45 minutes. Cold rice gives the best fried rice texture.

Marinate the chicken. Toss diced chicken with 1 tablespoon soy sauce and a pinch of pepper. Let it sit while you prep everything else. Even a quick 10 minutes makes a difference.

Heat the pan hot. Use a large nonstick skillet or a wok. Add 1 tablespoon neutral oil over medium-high to high heat until it shimmers.

Cook the chicken. Add the chicken in a single layer. Don’t crowd the pan. Sear 3–4 minutes, flip, and cook another 2–3 minutes until cooked through and lightly browned. Remove to a plate.

Scramble the eggs. Add a small drizzle of oil if needed. Pour in the beaten eggs and gently scramble until just set. Transfer to the plate with the chicken.

Aromatics and veggies. Add another teaspoon of oil if the pan looks dry. Sauté the scallion whites, garlic, and ginger for 30 seconds until fragrant. Stir in peas, carrots, and edamame. Cook 2–3 minutes until heated through.

Fry the rice. Add the cold rice. Break up clumps with a spatula. Let it sit for 20–30 seconds at a time to get little toasty bits, then stir. Repeat for 3–5 minutes until steamy and slightly crisp in spots.

Season it. Drizzle in 1–2 tablespoons soy sauce, the oyster sauce if using, and the sesame oil. Toss well. Taste and adjust with more soy sauce or a pinch of salt as needed.

Finish with protein. Return chicken and eggs to the pan. Add scallion greens and a pinch of red pepper flakes if you like heat. Toss for 1–2 minutes until everything is hot and well combined.

Serve. Plate hot with lime wedges and a dab of sriracha if you want extra kick.