In a small bowl, mix oyster sauce, rice vinegar, and red pepper flakes until well combined.

Sprinkle the chicken with ½ tsp salt and ¼ tsp pepper for seasoning.

Warm 1 tbsp vegetable oil in a large cast iron skillet over medium-high heat. In batches, arrange the chicken in a single layer and sear until golden brown, about 7–8 minutes. Set aside.

Add onion, mushrooms, and carrots to the skillet, stirring occasionally, and cook until they soften, about 3–4 minutes.

Mix in garlic and ginger, stirring until fragrant, about 1 minute.

Toss in the green peas and cook just until heated through, about 1–2 minutes, then set everything aside.

Drizzle the remaining 1 tbsp vegetable oil and sesame oil into the skillet over medium-high heat.

Spread the rice out evenly and let it cook undisturbed for 2 minutes. Flip, spread it out again, and cook for another 2 minutes.

Move the rice to one side of the skillet, then crack the eggs onto the empty side. Stir constantly until the eggs are thickened and fully cooked, about 2–3 minutes.

Return the chicken, vegetables, and sauce to the skillet, stirring everything together until well combined. Keep cooking, stirring continuously, for another 3–5 minutes until the flavors meld beautifully.

Serve right away, garnished with green onions and sesame seeds if you like. Enjoy!