If using chicken, combine chicken with salt, garlic powder, white pepper, cornstarch, and sherry wine. Massage ingredients into the chicken.

Refrigerate for at least 4 hours, or overnight.

Prepare all ingredients: chop vegetables, measure seasonings, and have everything within reach.

If desired, add sesame oil to the eggs and beat until smooth.

Heat 1-2 tablespoons of oil in a wok or large pan until smoking hot.

Stir-fry chicken until fully cooked, then remove from wok and set aside.

Add more oil if needed and scramble eggs, remove from wok and set aside.

Wipe wok clean and add another 1-2 tablespoons of oil.

If using fresh onions and garlic, sauté them until the onions are translucent. Add frozen peas and carrots.

Cover and steam the peas and carrots for 2-3 minutes.

Remove the lid and add minced ginger if using. Stir-fry for 1 minute.

Remove wok contents and place in the large bowl with the chicken and egg.

Wipe wok clean again and add the remaining oil.

Break apart the cooked rice and add it to the hot oil. Stir until the rice is coated with oil and begins to fry.

Add soy sauce, green onions, salt, and pepper to taste.

Fry for 3-5 minutes, then add the rice to the large bowl with the other ingredients.

Toss everything together, adjusting salt and pepper to taste.

Serve hot.