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 oil and sauté chicken with soy sauce until just done. Take it out of the pan and set it aside.
Add some more oil and saute garlic and ginger until just fragrant. Add onions and carrots, stir and saute for a few minutes.
Stir in peas and soy sauce and cook until vegetables softened. Take it out of the pan and set aide.
Add a little more oil to the center of the pan and pour in whisked eggs. Let it spread apart, cover and cook for a few minutes.
Once egg is mostly cooked, fluff the rice and add it to the pan. Stir rice and egg to mix.
Add back chicken and vegetables and stir to combine.
Pour sauce mixture all over the rice and stir to coat everything evenly with sauce. Saute for a couple of minutes and serve.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.