Chicken Fried Rice

In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.

Add onion, mushrooms, and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in garlic and ginger until fragrant, about 1 minute.

Stir in green peas until heated through, about 1-2 minutes; set aside.

Heat remaining 1 tablespoon vegetable oil and sesame oil over medium-high heat.

Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.

Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.

Stir in chicken, vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.