If using freshly cooked rice, spread it on a tray to cool and dry for at least 20 minutes; day-old refrigerated rice works best to keep grains separate.

Heat a large wok or heavy skillet over high heat until very hot.

Aromatics & Flavoring

In a small bowl combine mirin, light soy sauce, dark soy sauce, oyster sauce, fish sauce, and chili garlic sauce. Stir and set aside.

When the wok is hot, add 1 tablespoon vegetable oil and swirl. Add diced onion and stir-fry 1–2 minutes until beginning to soften.

Add minced garlic and grated ginger; stir constantly for 30–45 seconds until fragrant but not browned.

Vegetables & Mix-ins

Push aromatics to one side of the wok. Add another tablespoon of oil and the diced carrot and bell pepper. Stir-fry 2–3 minutes until they begin to soften.

Add chopped kimchi (if using) and thawed peas and continue to stir-fry 1–2 minutes to warm through and meld flavors.

Add the cooked protein and stir to combine, heating through for 1–2 minutes.

Eggs & Garnish

Push the vegetable/protein mixture to one side of the wok. Add remaining 1 tablespoon oil and pour in beaten eggs (lightly whisked with a pinch of salt). Scramble gently until just set, then break into bite-sized pieces and mix with the vegetables.

Add the cooked rice to the wok in clumps. Break up clumps with the back of a spatula and toss to combine with the egg, vegetables, and protein. Spread rice across the hot surface for 30 seconds to let it sizzle, then stir. Repeat once more for slight toasting.

Pour the prepared sauce evenly over the rice. Drizzle sesame oil. Toss thoroughly until rice is evenly colored and coated, about 1–2 minutes. Taste and adjust seasoning: add more soy for salt, a bit more chili for heat, or a squeeze of lime if desired.

Turn off heat. Sprinkle sliced scallions and toasted sesame seeds over the rice, toss lightly, and transfer to a serving platter. Serve immediately with lime wedges on the side.