Preparation Steps

• In a bowl, combine chicken pieces with 0.25 cup soy sauce and 1 tablespoon sesame oil. Let marinate for at least 10 minutes.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
• Add a little more oil to the skillet if needed. Add onions and carrots and cook until tender-crisp, about 3-5 minutes. Add minced garlic and ginger and cook for 1 minute more until fragrant.
• Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked. Break up the eggs into smaller pieces.
• Add the cooked rice and frozen peas to the skillet. Stir everything together with the vegetables and eggs. Cook, stirring occasionally, until the rice is heated through and peas are tender.
• Return the cooked chicken to the skillet. Pour in the remaining 0.25 cup soy sauce and 1 tablespoon sesame oil. Stir to combine and cook for another 2-3 minutes, until everything is well heated and coated.
• Serve hot, garnished with chopped green onions if desired.