⅓ cup oyster sauce

3 tablespoons low-sodium soy sauce (divided)

2 tablespoons canola, grapeseed, or peanut oil (divided)

1 pound boneless, skinless chicken breast (cut into 1-inch pieces)

2 tablespoons unsalted butter

4 large eggs (lightly beaten)

3 cups chopped fresh vegetables (e.g., red bell pepper, broccoli, or mushrooms)

12 ounces frozen peas and carrots (thawed)

3 garlic cloves (minced)

2 ½ cups cold cooked brown rice (break up clumps)

⅔ cup green onions (chopped)

Red pepper flakes, Sriracha, or hot sauce (optional)

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Prepare ingredients: Ensure the rice is cold to avoid mushiness. Chop chicken, vegetables, and green onions, and set aside.
Cook chicken: Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes until fully cooked and browned. Remove and set aside.
Cook eggs: In the same pan, melt butter with another tablespoon of oil. Scramble eggs until cooked, then set aside with chicken.
Sauté vegetables: Add remaining oil to the pan and sauté garlic for 1 minute. Add veggies and cook for 3-4 minutes. Add peas and carrots, cooking for another 2-3 minutes.
Combine rice: Add cold rice to the pan, breaking up any clumps. Stir in soy and oyster sauce.
Add chicken and eggs: Return chicken and eggs to the pan, mixing well with rice and vegetables. Add green onions and stir to combine.
Season: Adjust with extra soy sauce, hot sauce, or red pepper flakes as desired.
Serve: Remove from heat, serve immediately, and enjoy!

Vegetarian Option: Swap chicken for tofu, tempeh, or extra vegetables.

Spicy Fried Rice: Add extra red pepper flakes or drizzle with Sriracha for added heat.

Other Proteins: Substitute chicken with shrimp, or beef.