Directions
Season the chicken with the salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes until browned and fully cooked, then transfer it to a plate. Add 1 tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and stir until softly scrambled, then transfer them to the plate with the chicken. Add the remaining vegetable oil, carrots, peas, and green onions to the skillet and cook for 3 minutes. Add the cooked rice and cook for 3 minutes, stirring frequently. Return the chicken and eggs to the skillet. Stir in the soy sauce and sesame oil and cook for 2 minutes until everything is hot and evenly combined.