Step 1

Cook the rice according to package directions – after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.

Step 2

Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.

Step 3

Turn the heat to medium, heat 1 tablespoon of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.

Step 4

Heat 1 tablespoon of oil in the skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.

Step 5

Add the rice and peas and stir to combine.

Step 6

Add the cooked chicken, soy sauce, sesame oil, and mirin, stir and cook another 2 minutes.

Step 7

Season to taste with kosher salt and freshly ground black pepper.

Step 8

Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.

Step 9

Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.

Step 10

Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.