A flavorful and easy-to-make Chinese-style chicken fried rice, perfect for using up leftover rice and protein-packed for a quick weeknight meal.

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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs, scramble until just set, then remove eggs and set aside.
Add remaining 1 tablespoon oil to the pan. Sauté onion for about 1 minute, then add garlic, peas and carrots. Cook until vegetables are tender, about 2–3 minutes.
Add diced chicken and continue to cook until heated through, about 2 minutes.
Add cooked rice, breaking up any clumps. Stir-fry to combine ingredients thoroughly and heat rice through.
Stir in soy sauce, oyster sauce (if using), and sesame oil evenly over the rice.
Return scrambled eggs to the pan; stir to distribute through rice.
Season with white or black pepper, taste, and adjust soy sauce or seasoning as desired.
Sprinkle sliced green onions over the top just before serving. Serve hot.

Using day‑old rice helps prevent clumping and achieves better texture.
Feel free to swap chicken with pork, shrimp, or make it vegetarian by omitting meat and adding extra veggies or tofu.
For extra flavor, add a splash of fish sauce or a pinch of Chinese five‑spice.
White pepper gives a more authentic taste than black pepper.