Start by marinating the chicken. Mix soy sauce, sesame oil, and cornstarch in a bowl, then coat the chicken slices evenly. Meanwhile, gather and chop your veggies and make sure your cooked rice is cooled–cooled rice is key to prevent stickiness in fried rice.

Heat some oil in a wok over medium-high heat and stir-fry the chicken until it’s golden and cooked through. Once done, set it aside. Don’t forget to enjoy the aroma filling your kitchen while cooking!

Crack the eggs into the wok and scramble them. They’ll cook quickly, so stir continuously until fluffy. Push them to the side of the wok to make room for the veggies.

Add your chopped carrots, peas, and bell peppers, cooking them until they’re tender-crisp. This keeps a slight crunch for texture while coating them with incredible wok flavors.

Turn up the heat and add the rice. Stir well to integrate the veggies, eggs, and chicken. Now drizzle in your soy sauce, oyster sauce, and any other seasonings you like. Stir until everything is beautifully coated and heated through.

Taste your fried rice to adjust seasonings if needed. Once satisfied, take it off the heat and serve hot. A sprinkle of chopped green onions adds a fresh pop of color and flavor!