Prepare the ingredients. Chop the scallions, onion, and garlic. Chop the cabbage and wash the mung bean sprouts. Halve, strip, and mince the chicken breast.

Place the pan on high heat, add oil, and saute the scallions.

Once fragrant, add the minced chicken breast and season with one tablespoon each of soy sauce, fish sauce, and oyster sauce, plus black pepper. Sauté the chicken until cooked, then remove from the pan and set aside.

In the same pan, add oil, saute the onion and cabbage together.

Push the cabbage to the side, then scramble the eggs on the other side.

Once the egg is cooked, add butter and saute it all together.

Add mung bean sprouts and rice, season it with two tablespoons of soy sauce, one tablespoon of fish sauce, one tablespoon of oyster sauce, one tablespoon of sesame oil, and black pepper, then mix it well.

Add back the chicken and mix it again. Let it sit in the pan so the moisture from the chicken and veggies is absorbed by the rice.

Plate or store in meal prep containers, garnish with sesame seeds, and enjoy!