Cook

Break the cooked and cooled white rice into individual grains with your hands.

Heat 1 tablespoon of canola oil in a 12-inch nonstick skillet (or wok) over high heat until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.

Cook

Turn the heat to medium, heat 1 tablespoon of canola oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side.

Slice

Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.

Heat 1 tablespoon of canola oil in the skillet and add the yellow onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.

Combine

Add the rice and frozen baby peas and stir to combine.

Stir

Add the cooked chicken, soy sauce, toasted sesame oil, and mirin; stir and cook for another 2 minutes.

Season to taste with salt and pepper.

Move

Push the chicken rice mixture to the sides of the skillet and add the remaining 1 teaspoon of canola oil to the middle of the skillet.

Add the eggs (lightly beaten) and season with salt and pepper.

Scramble the eggs and stir to combine with the chicken/rice mixture.

Stir

Cook, stirring continuously, for 3-4 minutes to give time for the flavors to meld.