Marinate the chicken: Toss the chicken pieces with 1 tablespoon of the soy sauce and the cornstarch until coated. Let it sit for 10 minutes while you prep everything else. That thin cornstarch coating is what keeps the pieces juicy over high heat.

Break up the rice: Run damp fingers or a fork through the cold rice and separate any clumps. Rice that goes in the pan in lumps fries unevenly and stays cold in the middle.

Scramble the eggs: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and stir for about 1 minute, until just set and still soft. Transfer to a plate.

Cook the chicken: Add another 1 tablespoon oil to the pan and spread the chicken in a single layer. Cook for 4-5 minutes, stirring occasionally, until browned on the outside and cooked to an internal temperature of 165°F. Transfer to the plate with the eggs.

Cook the vegetables: Add the last 1 tablespoon of oil and cook the onion for 2 minutes until it turns translucent. Stir in the peas and carrots and cook 2 minutes more, then add the garlic and cook 30 seconds until fragrant.

Fry the rice: Add the rice and press it flat against the pan, then toss and repeat for 3-4 minutes until it's heated through and a few grains start to toast at the edges. Keep the heat at medium-high the whole time.

Season: Drizzle the remaining 2 tablespoons soy sauce around the edge of the pan, then add the oyster sauce, salt, and white pepper. Toss for 1 minute until every grain picks up color.

Finish and serve: Return the chicken and eggs to the pan and toss for 1 minute to warm through. Pull the pan off the heat, drizzle with the sesame oil, stir in the green onions, and your chicken fried rice is ready to serve.