Step 1

Dice chicken breasts into bite-sized pieces, about ½-inch cubes. Season with salt and pepper on all sides.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate and set aside.

Step 3

Add the remaining tablespoon of oil to the same pan. Add diced carrots and cook for 2-3 minutes, then add peas and minced garlic. Sauté for another 1-2 minutes until vegetables are tender-crisp.

Step 4

Push vegetables to one side of the pan. Pour beaten eggs into the empty space and gently scramble until just set but still slightly soft. They'll finish cooking with the rice.

Step 5

Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together - vegetables, eggs, and rice - until well combined.

Step 6

Return the cooked chicken to the pan. Drizzle with soy sauce and sesame oil, then stir everything together until evenly mixed and heated through, about 2-3 minutes.

Step 7

Remove from heat and sprinkle with chopped green onions. Serve immediately while hot and fresh.