Get everything ready before you turn on the heat. Fried rice moves quickly, so line up your chopped vegetables, beaten eggs, and sauces within arm's reach. You'll hear the oil start to shimmer the moment it hits the pan, and from there you won't have time to go hunting for the soy sauce.

Heat 1 tablespoon of oil in a large frying pan or wok over high heat. You'll know it's ready when a drop of water flicked in sizzles and disappears instantly. Add the chicken in a single layer and leave it undisturbed for 2 minutes until the underside turns golden. Stir and cook another 2–3 minutes until the pieces are opaque all the way through and spring back when pressed. Tip them onto a plate.

Pour the beaten eggs into the same pan. They'll set around the edges within about 30 seconds. Scramble them roughly with your spatula until just firm and slightly glossy, then slide them onto the plate with the chicken.

Add the remaining oil, then the onion, garlic, and ginger. Stir constantly for 60 seconds. The smell should turn warm and fragrant, and the onion should look translucent rather than browned.

Tip in the carrots and pepper. Stir-fry for 3 minutes. You want them to soften slightly while keeping a bit of bite — press a carrot piece with your spatula and it should give way with gentle resistance, not mush.

Add the cold rice and press it into the pan. Break up any lumps with your spatula, then leave it for a full minute before stirring. That pause is what gives you those lightly toasted, slightly chewy grains instead of a soggy mix.

Return the chicken and eggs, then add the peas, soy sauce, oyster sauce, white pepper, and sesame oil. Toss everything together for 2 minutes over high heat. The rice should darken evenly and smell savoury and nutty.

Fold through the spring onion whites and taste. Add salt only if it needs it — the soy and oyster sauces are already salty. Scatter the green tops over the top and serve straight away, while the grains are still separate and steaming.