Preparation Steps

• In a small bowl, whisk together soy sauce, sesame oil, and sugar for the sauce. Set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until softened, about 2-3 minutes. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and onions from the skillet and set aside.
  1.5 cup cooked rice
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the frozen peas and carrots and cook for 2-3 minutes until tender-crisp.
  1.5 cup cooked rice
• Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked. Then, break up the eggs and mix them with the vegetables.
  1.5 cup cooked rice
• Add the cooked rice and the chicken and onion mixture back into the skillet. Pour the prepared sauce over everything.
  1.5 cup cooked rice
• Stir-fry everything together for another 2-3 minutes until the rice is heated through and the sauce is well distributed.
• Serve hot.