Instructions:
- Prep Chicken: Toss diced chicken with 1 tsp light soy sauce and 1 tsp cornstarch. Set aside.
- Whisk Sauce: Combine the 2 Tbsp light soy sauce, dark soy sauce, and oyster sauce in a small bowl. Set aside.
- Scramble Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in beaten eggs. Scramble quickly until just set but still slightly moist. Remove from wok and set aside.
- Cook Chicken: Add 1 Tbsp oil to the hot wok. Add seasoned chicken and spread into a single layer. Cook until golden and cooked through (about 3-4 minutes). Remove and set aside with the eggs.
- Sauté Aromatics: Add the remaining 1 Tbsp oil to the wok (ensure it’s hot!). Add minced garlic, ginger, and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant.
- Cook Vegetables: Add carrots and onions. Stir-fry for 2 minutes until slightly tender-crisp. Toss in the frozen peas and cook for 30 seconds more.
- Fry the Rice: Push the vegetables to one side of the wok. Add the cold rice directly onto the hot surface. Use your spatula to break up any clumps and toss vigorously with the vegetables for 1-2 minutes until the rice is heated through.
- Sauce and Combine: Pour the premixed sauce over the rice mixture. Sprinkle with white pepper. Stir-fry constantly for 1 minute to ensure every grain is coated and the sauce has slightly reduced.
- Final Fold: Return the cooked chicken and eggs to the wok. Add the green parts of the scallions and the toasted sesame oil. Toss everything together quickly for a final 30 seconds.
- Serve Immediately.