Start by gathering all your ingredients. Make sure your rice is cooked and cooled, ideally using leftover rice from a previous meal.
In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the bite-sized chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Add soy sauce during the last minute of cooking for extra flavor. Remove chicken and set aside.
In the same pan, add sesame oil and diced onion. Sauté for about 2-3 minutes until the onion becomes translucent. Add the thawed peas and carrots, stirring to combine, and cook for another 2 minutes.
Push the vegetable mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the vegetable mixture.
Add the cooked rice to the pan, breaking up any clumps. Stir everything together to combine all ingredients thoroughly.
Add the chicken back into the pan and pour in additional soy sauce, adjusting to taste. Stir-fry for another 2-3 minutes until heated through. Serve hot and enjoy!
