Prep the rice and ingredients. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and chill it for 30 minutes to dry. Chop broccoli into small florets, slice chicken thin, and whisk the eggs with a pinch of salt.

Optional quick marinade for chicken. Toss chicken with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and a drizzle of oil. This keeps it tender and helps it sear nicely.

Heat the pan properly. Place a large skillet or wok over medium-high heat. When it’s hot, add 1 tablespoon of neutral oil and swirl to coat.

Scramble the eggs. Pour in the eggs and cook, stirring, until just set. Slide them onto a plate and break into bite-size pieces.

Stir-fry the chicken. Add 1 tablespoon oil. Spread the chicken in a single layer and let it sear undisturbed for 1–2 minutes, then stir-fry until cooked through. Transfer to the plate with the eggs.

Cook the broccoli and aromatics. Add another teaspoon of oil if needed. Toss in the broccoli and the white parts of the green onions. Stir-fry 2–3 minutes until bright green and crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.

Add rice and dry-fry. Crumble in the cold rice with your hands to break up clumps. Spread it out and let it toast for 1 minute, then stir. Repeat once or twice to get some light browning.

Season. Add 3 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar. If using peas and carrots, add them now. Toss well. Taste and adjust with more soy, vinegar, a pinch of sugar, or a splash of water if it seems dry.

Finish. Return chicken and eggs to the pan. Add the green onion tops. Stir until everything is hot. Add red pepper flakes or chili-garlic sauce if you want heat. Finish with a final drizzle of sesame oil if desired.

Serve. Plate hot and add black pepper to taste. A wedge of lime on the side is great for brightness.