2 tsp peanut or canola oil
1 egg, lightly scrambled
1-1/2 cups diced boneless, skinless chicken breast, or diced leftover turkey
2 scallions, thinly sliced
1 6-oz can sliced mushrooms (don't ask me why, but fresh mushrooms just don't say "fried rice" to me)
4 cups cold cooked Nishiki rice
1 tsp sesame oil
2 tsp oyster sauce
3 tsp reduced-sodium soy sauce
Heat a wok or deep frying pan over high heat. Add the oil and pour in the egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks. Add the chicken, and stir until the the meat is white on all sides. Add the scallions and mushrooms (and cooked leftover turkey, if you're using it), and stir for 2 minutes more.
Break up the cold rice, and stir into the wok. Cook for 2 minutes, stirring frequently. Add sesame oil, oyster sauce and soy sauce, and stir until well combined. Serve hot.