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1
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Heat a medium non stick skillet over high heat. When hot add 2 teaspoons of the oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
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2
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Heat wok or heavy skillet over high flame. Add 1 tablespoon peanut oil and heat until shimmering, but not smoking.
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3
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Add onion and mushrooms; stir-fry 30 seconds.
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4
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Add squash and continue to stir-fry 1 minute.
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5
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Add chopped cooked chicken and peas and cook just until heated through, about 1 minute.
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6
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Stir in oyster sauce, and soy sauce. Transfer contents of the skillet to a large bowl.
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7
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Return the pan to the heat and add 1 tablespoon oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps.
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8
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Return chicken and vegetables to pan, sprinkle with sesame oil, and toss well.
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