1. Marinate the Chicken:
* In a medium bowl, combine the cubed chicken pieces, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sesame oil, and ¼ teaspoon white pepper (if using).
* Toss well to ensure every piece is lightly coated.
* Set aside to marinate for at least 15-20 minutes at room temperature (or longer in the fridge, but bring closer to room temp before cooking). This allows the flavours to penetrate and the cornstarch to work its magic.

2. Prepare the Sauce:
* In a small bowl, whisk together the 3 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon sesame oil, ½ teaspoon sugar (if using), and ¼ teaspoon white pepper (if using).
* Set aside near your cooking station. Having the sauce ready prevents scrambling during the fast-paced stir-frying process.

3. Prepare Your Cooking Station (Mise en Place):
* Ensure all your ingredients are prepped and within easy reach: marinated chicken, beaten eggs, chopped onion, minced garlic, diced carrots, frozen peas, sliced green onions (whites and greens separated), cooked and chilled rice (break up any large clumps gently with your hands or a fork), and the prepared sauce.
* Fried rice cooks fast. You won’t have time to chop once you start cooking.

4. Cook the Eggs:
* Place a large skillet or, ideally, a well-seasoned wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom.
* Once the oil shimmers (is hot but not smoking), pour in the lightly beaten eggs.
* Let the eggs set for a few seconds, then gently scramble them, breaking them into small, soft curds. Cook until just set but still slightly moist – they will cook a bit more later.
* Quickly remove the scrambled eggs from the wok/skillet and set them aside on a clean plate.

5. Cook the Chicken:
* Add another tablespoon of vegetable oil to the hot wok/skillet. Swirl to coat.
* Add the marinated chicken pieces in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
* Let the chicken sear undisturbed for 1-2 minutes until golden brown on the bottom.
* Stir-fry, tossing frequently, until the chicken is cooked through and lightly browned on all sides (about 3-5 minutes total, depending on the size of the pieces).
* Remove the cooked chicken from the wok/skillet and set it aside (you can add it to the plate with the eggs).

6. Sauté the Aromatics and Vegetables:
* Add the remaining 1-2 tablespoons of vegetable oil to the wok/skillet. If the pan looks dry, add a touch more.
* Add the chopped yellow onion and the white parts of the green onions. Stir-fry for 1-2 minutes until softened and fragrant.
* Add the minced garlic and diced carrots. Stir-fry for another 1-2 minutes until the garlic is fragrant (be careful not to burn it) and the carrots are slightly tender-crisp.

7. Add the Rice:
* Push the vegetables to one side of the wok/skillet. Add the chilled, broken-up rice to the empty side.
* Let the rice sit undisturbed for 1-2 minutes to allow it to heat through and get slightly crispy on the bottom. This helps develop flavour.
* Begin stir-frying, breaking up any remaining clumps and mixing the rice with the vegetables. Use your spatula to gently press and toss the rice against the hot surface of the pan. Continue stir-frying for 2-3 minutes, ensuring the grains are separated and heated evenly.

8. Incorporate Peas and Sauce:
* Add the frozen peas to the wok/skillet. Stir-fry for about 1 minute until they are heated through and vibrant green.
* Create a small well in the center of the rice mixture. Pour the prepared sauce into the well. Let it bubble for a few seconds to slightly thicken and caramelize before tossing everything together.
* Stir-fry rapidly, ensuring every grain of rice is coated with the sauce. Taste a small amount (carefully!) and adjust seasoning if necessary (more soy sauce for saltiness, a pinch more sugar for balance).

9. Combine Everything:
* Return the cooked chicken and scrambled eggs to the wok/skillet with the rice mixture.
* Add most of the green parts of the green onions (reserving some for garnish).
* Toss everything together gently but thoroughly, ensuring all ingredients are well combined and heated through – another 1-2 minutes should suffice.

10. Serve:
* Remove the wok/skillet from the heat.
* Immediately transfer the chicken fried rice to a serving platter or individual bowls.
* Garnish with the remaining sliced green onions and toasted sesame seeds, if desired. Serve hot!