In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil shimmers, add bite-sized pieces of boneless, skinless chicken breasts. Stir-fry for 5–7 minutes, ensuring the chicken browns and is no longer pink inside. Transfer the cooked chicken to a plate and set aside while keeping the flavorful drippings in the pan.

Add another tablespoon of vegetable oil to the same pan over medium heat. Toss in the diced onion and sauté for 2–3 minutes until softened and translucent.

Stir in the minced garlic, grated ginger, and the frozen peas and carrots mix. Continue cooking for 1–2 minutes, stirring frequently, until the vegetables are heated through and fragrant.

Push the veggie mixture to one side of the pan, creating space. Pour in the beaten large eggs into the cleared area and gently scramble for about 1–2 minutes until they are just set.

Add the cold cooked rice to the skillet, using a spatula to break up any clumps. Mix well with the veggies and scrambled eggs, ensuring the rice gets warmed through, about 2–3 minutes.

Return the previously cooked chicken to the skillet, gently folding it into the rice and vegetable mixture. Stir everything together for another minute.

In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, and a pinch of black pepper. Pour this flavorful mixture over the fried rice, stirring to combine thoroughly for about 1–2 minutes.

Cook for an additional 2–3 minutes, stirring continuously until everything is heated through and the rice is lightly crispy. Garnish your Chicken Fried Rice with sliced green onions before serving.