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Heat ½ tbsp oil in a large sauté pan over medium heat and add egg. Cook in a flat layer undisturbed like a pancake until top is set— approximately 3-4 minutes. Slide onto a cutting board to cool. Roll and cut into ¼” ribbons. Set aside.
In the same pan, add onion, lap cheung and garlic and sauté until onion is soft, approximately 4-5 minutes.
Add remaining oil and turn heat up to high. Add chicken, salt and pepper. Cook until chicken is thoroughly cooked, approximately 4-5 minutes.
Add in peas and carrots, rice and hoisin and stir to combine. Let sit undisturbed for 2-3 minutes so crust can develop.
Add in eggs, scallions, cilantro sesame oil and salt and pepper to taste and stir to combine.