Prep your rice. If you cooked it today, spread it on a tray and chill it for 30 minutes to dry slightly. Cold, day-old rice separates into fluffy grains and fries better.

Whisk the eggs. Beat 2 to 3 eggs with a pinch of salt and a splash of soy sauce. This seasons the eggs so they don’t taste bland.

Mix the sauce. In a small bowl, combine 1½ to 2 tablespoons soy sauce, 1 teaspoon oyster sauce (optional), a pinch of white or black pepper, and ½ teaspoon sesame oil. Adjust to taste.

Heat the pan properly. Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. A hot pan is key for slight char and smoky flavor.

Scramble the eggs. Pour in the eggs and scramble just until set but still soft. Slide them to a plate. They’ll finish cooking later in the rice.

Sauté aromatics. Add another 1 tablespoon oil. Toss in minced garlic and ginger, stirring for 20 to 30 seconds until fragrant. Don’t brown them.

Cook the veggies. Add carrots, bell pepper, and any firm vegetables. Stir-fry 2 to 3 minutes. Add quick-cooking veggies like peas, scallions (white parts), and cabbage or spinach last. Cook until crisp-tender.

Add the rice. Break up clumps with your fingers or a spatula. Spread the rice in the pan, pressing it into a thin layer. Let it sit for 30 to 60 seconds so it can sear lightly, then toss. Repeat once or twice for texture.

Season. Pour in the sauce around the edges of the pan so it sizzles. Toss well to coat every grain. Add the scrambled eggs back, breaking them into small pieces.

Finish and taste. Add a splash of rice vinegar or a squeeze of lime for brightness, the green parts of the scallions, and a drizzle of sesame oil. Taste and adjust with more soy sauce, pepper, or a pinch of sugar if needed.

Serve hot. Top with extra scallions or chili flakes if you like heat. Eat straight from the pan while it’s sizzling and fragrant.