Prepare the rice: If you don’t have day-old rice, cook fresh rice and spread it out on a baking sheet to cool. This will help prevent it from being too sticky when frying.

1. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the diced chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
2. Sauté the vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion, garlic, and peas and carrots (or your choice of vegetables). Cook for 3-4 minutes until the vegetables are tender and the onions are translucent.
3. Scramble the eggs: Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble them for 1-2 minutes until cooked through.
4. Add the rice: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together, making sure the rice is evenly mixed with the vegetables and eggs.
5. Season the fried rice: Add the soy sauce, sesame oil, oyster sauce (if using), black pepper, and salt. Stir well to coat the rice and evenly distribute the seasonings.
6. Add the chicken back: Return the cooked chicken to the pan and toss everything together until the chicken is well-mixed with the rice.
7. Garnish and serve: Garnish the fried rice with chopped green onions and sesame seeds, if desired. Serve immediately and enjoy!