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Prepare your ingredients first because this is a fast recipe. So dice chicken and vegetables, whisk eggs with a splash of soy sauce, and whisk together soy sauce, oyster sauce, and sesame seed oil (if using).
Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add some oil and sauté chicken with soy sauce until just done. Take it out of the pan and set it aside.
Add a little more oil to the pan if needed and add onions and carrots. Cook onions and carrots until softened and then add peas. Cook for a minute or so.
Make a little well in the middle of the veggies and add garlic and ginger and a little splash of oil. Sauté just until flagrant and mix it in with the vegetables.
Spread the veggies to the sides of the pan and pour in whisked egg in the middle. Cover the pan with a lid and let it cook for a couple minutes, until almost cooked through.
Once eggs are mostly cooked, fluff the rice and add it to the pan. Stir rice, vegetables, and egg together to mix.
Add back chicken and stir to combine.
Pour sauce mixture all over the rice and mix to coat everything evenly with sauce. Sauté for a couple of minutes to heat through and combine, take off heat, and serve.