Prep the rice. If you don’t have leftover rice, cook it in advance and chill it spread out on a tray to dry slightly. Cold, dry rice fries better and won’t turn mushy.

Season the chicken. Toss the diced chicken with 1 tablespoon soy sauce and a pinch of pepper. Let it sit while you prep the aromatics.

Heat your pan. Use a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon avocado oil. When it shimmers, add the chicken in a single layer. Cook 4–5 minutes, stirring once or twice, until just cooked through. Transfer to a plate.

Scramble the eggs. Lightly spray the pan, reduce heat to medium, and pour in the beaten eggs. Scramble until just set, then break into small curds. Remove and set with the chicken.

Sauté aromatics. Add the remaining 1 teaspoon avocado oil and the sesame oil. Stir in onion (and the white parts of green onion), garlic, and ginger. Cook 1–2 minutes until fragrant, stirring often.

Add veggies. Stir in peas and carrots. Cook 2–3 minutes until heated through and slightly tender. Keep the heat fairly high to avoid steaming.

Fry the rice. Add the cold rice, breaking up any clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get a bit of color, then stir. Repeat once or twice.

Season. Add remaining soy sauce, rice vinegar, and a pinch of red pepper flakes if you like heat. Toss well so every grain gets coated.

Combine. Return the chicken and eggs to the pan. Add the green parts of the green onions. Stir to heat through, taste, and adjust seasoning. Finish with a few drops of sesame oil if desired.

Serve. Plate hot with lime wedges and a sprinkle of sesame seeds. Enjoy as a balanced one-pan meal.