Break up chilled cooked rice with your hands or a fork so there are no large clumps. Aim for loose, separated grains (4 cups). Chilled rice fries better and gives a better texture.

Heat a large wok or heavy wide skillet over high heat until very hot (1–2 minutes). Add 1 tbs vegetable oil and swirl to coat.

Proteins

Scramble eggs

Beat 2 large eggs lightly with a pinch of salt. Pour into the hot oiled wok, tilt to thinly coat the bottom, let set briefly and scramble until just cooked. Transfer eggs to a plate and set aside.

Cook protein

Add remaining 1 tbs vegetable oil to the wok. Add the cooked shrimp or diced cooked chicken (1 cup) and stir-fry 1 minute just to heat through and get a little color. Transfer to the plate with the eggs.

Vegetables

With the wok still hot, add a splash of oil if it looks dry. Add diced onion (1/2 cup) and carrot (1/2 cup). Stir-fry 2–3 minutes until onion is translucent and carrot begins to soften.

Add minced garlic (2 tsp) and the thawed peas (1/2 cup). Stir-fry 30–45 seconds until fragrant and peas are warmed through.

Combine & Season

Return the scrambled eggs and cooked protein to the wok with the vegetables. Toss to combine.

Add the chilled, separated rice (4 cups) to the wok. Use a spatula to spread rice across the surface and press down briefly so grains contact the hot surface; this encourages good texture. Stir-fry, breaking up any remaining clumps, for 2–3 minutes.

Mix the sauce: combine light soy sauce (2 tbs), dark soy sauce (0.5 tbs), oyster sauce (1 tsp), sesame oil (1 tsp), salt (1/2 tsp), and pepper (1/4 tsp). Pour sauce evenly over the rice. Continue stir-frying 2–3 minutes, tossing constantly so the rice is evenly coated and heated through. Taste and adjust salt or soy to preference.

Finish & Garnish

Fold in sliced scallions (3 tbsp) and toasted sesame seeds (1 tsp) if using. Give a final quick toss to combine and heat for 30 seconds.

Transfer fried rice to a serving dish. Garnish with extra sliced scallions (1 tbsp). Serve immediately.