Get all your ingredients prepped before you start cooking. Dice chicken and veggies small. Mince garlic and ginger. Have cold rice broken into separate grains.

Heat your wok or skillet over high heat for 1 minute until it's really hot. Add 1 tbsp oil. Once it's shimmering, add diced chicken. Let it sit for 1 minute to get color, then stir and cook 2-3 minutes until mostly cooked. Put on a plate.

Add 1 tbsp oil to wok. Add vegetables and cook 2-3 minutes, stirring once in a while. They should still have some crunch. Move to plate with chicken.

Add remaining 1 tbsp oil. Add minced garlic and ginger. Cook for 30 seconds until it smells good (don't let it brown).

Add your cold rice, breaking up clumps. Spread it out and let it sit for 1 minute without stirring. This helps it fry and the grains separate.

Start stirring and tossing the rice for 2-3 minutes on high heat. Rice should look drier and grains should be separating from each other.

Push rice to sides of wok making a well in the middle. Pour beaten eggs into the well. Cook 30 seconds then mix into rice. Scramble for about 1 minute total.

Add chicken, vegetables, soy sauce, oyster sauce, white pepper, and salt back to wok. Toss everything together for 1 minute so seasonings coat everything.

Drizzle sesame oil at the end. Taste and add more soy sauce or salt if you need it. Serve hot topped with cilantro or green onions.