Prepare the ingredients

• Dice the chicken breast and season with salt and black pepper.
• Chop the onion, mince the garlic and slice the spring onion.
• Break the eggs into a bowl and beat them.

Cook the chicken

• Heat part of the vegetable oil in a wok over high heat.
• Add the chicken and stir-fry until golden and cooked through.
• Transfer the chicken to a plate.

Scramble the eggs

• Add a little more oil to the wok.
• Pour in the beaten eggs and scramble until just set.
• Set the eggs aside with the chicken.

Fry the vegetables

• Add the remaining oil, then the onion and garlic.
• Stir-fry until fragrant and softened.
• Add the peas and carrots and cook through.

Fry the rice

• Add the cold cooked rice and toss to coat in the oil.
• Pour in the soy sauce and stir-fry until the rice is hot and lightly toasted.
• Return the chicken and eggs to the wok and mix well.

Finish and serve

• Drizzle with sesame oil and toss.
• Scatter over the spring onion.
• Taste, adjust the seasoning and serve hot.