Break up the clumpy rice before starting recipe.
Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
Then add the eggs and quickly stir to break the eggs apart. Remove eggs and transfer to a plate .
Add about a tablespoon oil to the wok or pan . Once hot, add chopped chicken , Lightly season with salt and pepper . Saute for about 5 – 6 minutes, or until cooked through. Transfer chicken to a plate and set aside.
Continue with the stir frying by adding a tablespoon of oil into the wok, followed by onions, garlic , ginger, peas, carrots and basil , if using any . Cook for about 2-3 minutes .
Add the rice, stir vigorously for about 2-3 minutes adding soy sauce, oyster sauce , and about 1 tablespoon water to moistened rice.
Finally return the combination of, eggs, and chicken to the wok. Stir until everything has been fully combined and chicken is is reheated through. Add pepper flakes or hot sauce – optional.
Adjust seasoning salt, pepper and soy sauce ,if necessary.
Garnish with chopped scallion and serve.