Prep the rice right: Use cold, day-old rice for the best texture. If making fresh, spread it on a tray and chill it in the fridge for at least 1 hour to dry it out.

Heat the pan: Use a large nonstick skillet or wok. Set it over medium-high heat and add 1 teaspoon of oil. Beat the eggs with a pinch of salt, pour into the hot pan, scramble just until set, then transfer to a plate.

Cook the chicken: Add 1 tablespoon oil to the same pan. Season the chicken with a little salt and pepper. Stir-fry until cooked through and lightly golden, 4–6 minutes. Transfer to the plate with the eggs.

Aromatics time: Add a small splash of oil only if the pan looks dry. Toss in garlic and ginger. Stir for 30 seconds until fragrant, being careful not to burn.

Add veggies: Stir in peas and carrots. Cook 2–3 minutes until heated through and bright. If using fresh veggies like bell pepper or broccoli, sauté a bit longer until crisp-tender.

Fry the rice: Add the cold rice, breaking up clumps with your spatula. Let it sit for 30 seconds, then stir. Repeat to get some light browning without steaming it.

Season smartly: Pour in low-sodium soy sauce, starting with 3 tablespoons. Add sesame oil and a small splash of rice vinegar or lime juice. Stir well to coat the rice evenly.

Bring it all together: Return chicken and eggs to the pan. Add most of the green onions. Stir-fry 1–2 minutes to combine and warm through. Taste and adjust soy sauce, pepper, and heat (red pepper flakes or sriracha) as needed.

Finish and serve: Turn off the heat. Top with the remaining green onions. Serve hot with a lime wedge if you like extra brightness.