If you haven't already, cook rice according to package instructions, spread on a sheet tray and chill until cold (day-old refrigerated rice works best to keep grains separate). Measure 4 cups chilled cooked rice and break up any clumps with your hands or a fork.

Marinate protein

In a bowl combine 1 tablespoon soy sauce, 1 teaspoon rice wine or mirin, 1 teaspoon cornstarch and 1 teaspoon grated ginger. Add the diced chicken or sliced beef, toss to coat thoroughly and let sit at room temperature for 10–15 minutes while you prep other ingredients (or refrigerate up to 1 hour).

Prep aromatics and veggies

Separate scallion whites and greens and slice thinly. Finely dice the onion, mince garlic and ginger. Thaw peas and carrots and drain any excess water.

Beat eggs

Crack 3 eggs into a bowl, add 1 tsp salt and 1 tsp pepper, and beat lightly until combined.

Cook Protein

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl. Add the marinated protein in a single layer and let sear without moving for 30 seconds, then stir-fry until just cooked through (chicken 3–4 minutes; beef 2–3 minutes depending on thickness). Remove protein to a plate and set aside.

Scramble Eggs

Add 1 tablespoon vegetable oil to the hot wok. Pour in the beaten eggs and let sit 10–15 seconds, then gently scramble until soft curds form but eggs are still slightly underdone. Transfer eggs to the same plate as the cooked protein and set aside.

Stir-Fry Vegetables & Aromatics

Return wok to high heat and add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add diced onion and white parts of scallions; stir-fry 45–60 seconds until fragrant and slightly translucent. Add minced garlic and minced ginger and stir 20–30 seconds more until fragrant (do not burn).

Add the thawed peas and carrots and stir-fry 1–2 minutes until heated through.

Combine Rice & Sauces

Add the chilled rice to the wok, breaking up any remaining clumps. Increase heat to very high. Toss constantly to heat the rice evenly and to coat it lightly in oil.

Drizzle over 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 teaspoon dark soy sauce (if using). Continue to toss and stir-fry so the sauces distribute and the rice takes on a uniform color and flavor, about 2–3 minutes.

Taste and adjust seasoning — add a pinch more salt or 1/2 tablespoon soy sauce if needed.

Finish & Serve

Return the cooked protein and scrambled eggs to the wok. Add the sliced scallion greens and toss everything together for 30–60 seconds to combine and warm through.

Turn off the heat and drizzle 1 teaspoon sesame oil over the rice, toss to finish. If desired, sprinkle toasted sesame seeds and chopped cilantro or additional scallion greens.

Transfer Arroz Chaufa to a serving dish and serve hot. Provide extra soy sauce and hot sauce at the table if desired.