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Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of sesame oil.
Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
Add the remaining oil to the pan. Add the diced chicken and cook until golden brown and cooked through, about 5 – 7 minutes. Season lightly with salt and pepper. Remove chicken and set aside.
In the same pan, add garlic and the white parts of scallions. Sauté for 30 seconds. Add the thawed peas and carrots. Stir-fry for 2 – 3 minutes.
Stir in the cooked sorghum. Cook for 3 – 4 minutes, stirring occasionally.
Return the cooked chicken and scrambled eggs to the pan. Add soy sauce and stir everything together until well combined and hot.
Turn off the heat. Stir in the scallion greens and sprinkle with sesame seeds. Serve warm.