Check off each step as you cook.

1. 01Cook and cool the rice.Put rice and measured water in a covered saucepan and cook according to its package, usually 15–18 minutes at a low simmer followed by 10 minutes off the heat. Spread in a thin layer on clean shallow trays. Refrigerate promptly and chill for at least 1 hour until cold; do not leave cooked rice at room temperature to cool for hours.
2. 02Cook the egg.Heat a little of the neutral oil in a wide skillet or wok over medium-high heat. Add beaten eggs and stir until fully set. Transfer to a plate and break into irregular strips or pieces.
3. 03Stir-fry the chicken.Add a little more oil. Fry the chicken in a loose layer for 5–7 minutes, turning often, until browned and at least 165°F / 74°C in the largest pieces. Transfer to the plate with the egg.
4. 04Fry in manageable batches.Add the remaining neutral oil, pepper, scallion whites, garlic, and ginger. Stir-fry for 2 minutes. Working in batches if the pan is crowded, add cold rice and soy sauce and toss for 3–4 minutes until the grains are separated and steaming hot.
5. 05Finish and serve immediately.Return chicken and egg to the rice. Add scallion greens, sesame oil, and black pepper, then toss for another 1–2 minutes. Check the rice mixture is thoroughly hot, reaching 165°F / 74°C, and taste for soy sauce before serving.

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