Start by heating a large skillet over high heat. Add the oil, chicken, salt, pepper, and minced onion. Let the chicken cook until it’s golden, crispy, and cooked all the way through—don’t rush it, this is where all the flavor starts.

Once the chicken is nice and crispy, take it out of the pan and set it aside for now. Drop the heat down to medium, then add the garlic, peas, and carrots to the same pan. Let them cook for about 3–4 minutes, giving them the occasional stir.

Push the veggies off to one side of the pan and crack in the eggs on the empty side. Quickly scramble them up until they’re fully cooked, then mix them in with the veggies.

Now it’s time for the rice! Add your cooked and cooled rice to the pan (leftover rice works best here), followed by the soy sauce and a pinch of red pepper flakes. Stir everything together, breaking up any clumps of rice as you go.

Add the crispy chicken back into the pan and give it all one final toss. Finish with a sprinkle of scallions or parsley on top.