Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and spread on a baking sheet to cool for at least 20 minutes (or refrigerate for best day-old fried rice texture).

For the stir-fry

Prepare all stir-fry ingredients: dice the cooked protein (chicken/pork/shrimp/tofu) into bite-sized pieces; dice ham/lap cheong if using; thaw peas and carrots; slice scallions and separate whites from greens.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat.

Cook the protein

Add the diced chicken (or chosen protein) in a single layer. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Stir-fry until cooked through and slightly browned, about 3–5 minutes depending on size. Remove protein to a plate and reserve.

Cook the ham/Chinese sausage (if using)

Add another 1/2 tablespoon oil to the wok. Add diced lap cheong or ham and stir-fry for 1–2 minutes until slightly caramelized. Remove and set aside with the cooked protein.

Scramble the eggs

Reduce heat to medium-high. Add 1/2 tablespoon oil, pour in the beaten eggs (beat the eggs lightly with a pinch of salt before pouring), let sit 10–15 seconds, then scramble quickly until just set but still soft. Remove eggs to the plate with protein.

Aromatics and vegetables

Add the remaining 1/2–1 tablespoon oil to the wok. Add the minced garlic and optional ginger; stir for 10–20 seconds until fragrant but not browned. Add the white parts of the scallions and the peas and carrots; stir-fry 1–2 minutes until vegetables are heated through and carrots are tender-crisp.

Combine rice and seasonings

Increase heat to high. Add the cooled cooked rice to the wok, breaking up any clumps with your spatula. Return the cooked protein, ham and scrambled eggs to the wok and toss to combine. Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon dark soy sauce for color, 1 teaspoon sesame oil, and the remaining 1/4 teaspoon black pepper. Stir-fry, tossing constantly, for 2–3 minutes so the rice is evenly coated and heated through. Taste and adjust seasoning with up to 1/4 tsp salt or more soy sauce as needed.

Finish

Fold in sliced scallion greens, toss once, then remove from heat. Drizzle a little extra sesame oil if desired. Serve hot garnished with extra scallions and fried shallots.