Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken cubes, season lightly with salt and pepper, and cook until golden and fully done. Transfer to a plate — don’t nibble too much, we still need it.

In the same pan, add the remaining oil. Toss in onions and garlic, and let them get fragrant. You’ll smell that sizzle and instantly feel like a pro chef.

Stir in peas and carrots (or any veggies you’re using). Cook until they’re just tender but still bright and happy-looking.

Push the veggies to one side of the pan, pour in the beaten eggs on the other side, and scramble quickly. Mix them into the veggies once cooked.

Now the fun part. Add your cold rice and cooked chicken back into the pan. Break up clumps with your spatula and stir everything together.

Drizzle in soy sauce and sesame oil. Toss until every grain of rice is glossy and coated. Sprinkle with green onions for a final pop.

Serve hot, straight from the pan. Yes, you can grab a spoon and eat standing up — no judgment here.