In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, eight minutes per side. Remove from skillet and let rest five minutes, then cut into bite-sized pieces.
To the same skillet, heat one tablespoon sesame oil. Add onion and carrots and cook until soft, five minutes, Add garlic and ginger and cook until fragrant, one minute more. Stir in rice and peas and cook until warmed through, two minutes.
Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
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