Prep the rice and ingredients. If you haven’t already, cook rice and chill it until cold and firm. Dice chicken small for quick cooking. Beat the eggs and chop the veggies so everything’s ready to go.

Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, hoisin (if using), rice vinegar, ginger, and a dash of white pepper. Add sriracha if you like heat. Set aside.

Scramble the eggs. Heat 1 tsp oil in a large nonstick skillet or wok over medium heat. Pour in eggs and gently scramble until just set. Transfer to a plate.

Cook the chicken. Add 1 tbsp oil to the pan. Increase heat to medium-high. Season chicken with a pinch of salt and pepper, then sear until cooked through and lightly browned, 4–6 minutes. Transfer to the plate with the eggs.

Sauté aromatics and veggies. Add another 1 tbsp oil. Toss in onion and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds. Stir in peas and carrots and edamame; cook until warmed and lightly toasted, 2–3 minutes.

Fry the rice. Add chilled rice, breaking up clumps with a spatula. Spread into an even layer and let it sit 60–90 seconds so it lightly crisps. Stir and repeat once or twice for that classic fried rice texture.

Combine and season. Return chicken and eggs to the pan. Pour the sauce over everything. Toss until evenly coated and heated through. Drizzle in toasted sesame oil. Fold in most of the scallions, reserving some for garnish. Taste and adjust with more soy, vinegar, or chili sauce.

Serve. Spoon into bowls. Top with extra scallions, sesame seeds, and a squeeze of lime if you like. Enjoy hot.