Prep the rice: If using leftover rice, break up any clumps with your hands or a fork. If cooking fresh, spread it on a tray to steam off moisture and cool completely.

Chop and organize: Have your onion, garlic, protein, and vegetables ready. Keep sauces measured and within reach. Stir-fries move fast.

Preheat the pan: Heat a wok or large skillet over medium-high until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Scramble the eggs: Beat the eggs with a pinch of salt. Pour into the hot pan and scramble just until set but still soft. Remove to a plate.

Cook the protein: Add a bit more oil if needed. Sauté your chosen protein until cooked through and lightly browned. Remove and set aside with the eggs.

Stir-fry aromatics: Add the onion to the pan and cook until translucent and lightly golden. Add garlic and cook 20–30 seconds, just until fragrant.

Toast the rice: Add the rice and spread it out. Let it sit for 30–45 seconds to sear, then toss and repeat. This helps dry and toast the grains for better texture.

Season: Drizzle soy sauce around the edges of the pan so it sizzles and distributes. Add oyster sauce if using. Toss well to coat evenly.

Add veggies and mix-ins: Stir in peas, carrots, and any other vegetables. Return the eggs and protein to the pan. Toss until everything is hot and well combined.

Finish: Add a small knob of butter and a light drizzle of sesame oil. Season with salt and pepper to taste. Fold in most of the green onions.

Serve: Plate the fried rice and top with the remaining green onions. Add pickled ginger on the side if you like.