Ensure all proteins are cut, vegetables are chopped, and the sauce (fish sauce, soy sauce, oyster sauce, sugar) is mixed and ready, as this dish cooks quickly.

Heat a large wok or skillet over high heat, then add 1-2 tablespoons of oil until shimmering hot.

Add your chosen protein (chicken or shrimp) and stir-fry until almost cooked through; if using tofu, fry until golden, then remove and set aside.

Add more oil if needed, then stir-fry minced garlic and diced onions until fragrant for about 30 seconds to 1 minute.

Push aromatics to one side, pour in beaten eggs, scramble until just set, then break up and mix with the aromatics.

Add cold, cooked jasmine rice, breaking up clumps with a spatula, and stir-fry for 2-3 minutes until heated through and slightly toasted.

Pour the prepared sauce mixture over the rice and stir vigorously to coat all grains evenly.

Return the cooked protein to the wok, add remaining vegetables (carrots, green onions, cherry tomatoes), and stir-fry for 1-2 minutes until combined and heated through.

Transfer the fried rice to serving plates and garnish with fresh cilantro, a lime wedge, sliced cucumber, and a dash of white pepper.