Crack 4 large eggs into the bowl and thoroughly beat them together with a fork and keep it aside.

Finely chop ¼ cup of green onion

Then take 1 Lb of boneless skinless chicken pieces and cut them into square bite-size chunks (Here I use chicken thigh because it has more flavour and is juicy, but you can also use chicken breast).

Add seasonings into the bowl of chicken-like ½ tsp of salt and ¼ tsp of black pepper.

Now fire up the stove on medium-high heat and add 1 tbsp of extra light olive oil to it

Add the seasoned chicken and cook for about 4-5 minutes

Stir the chicken occasionally or until it gets done

Take out the chicken into a separate bowl and keep it aside for later use

Now reduce the flame to medium heat and add 1 tbsp of extra light olive oil if needed

Now add 4 large beaten eggs into the pan and scramble them immediately for 1-2 minutes

Take out the scrambled eggs into the same bowl of chicken

Now clean the pan and again add 1 tbsp of extra light olive oil and add 5 cups of cooled and cooked rice into the pan

Spread the rice evenly in the pan and let it sit for 4-5 minutes without stirring

Now drizzle 2 tbsp of soya sauce and 1 ½ tsp of sesame oil on cooked rice

Now add 12 oz of thawed frozen peas and carrots and stir them until they mix up

Now add cooked chicken and scrambled eggs into the rice mixture and stir them evenly

Add ¼ cup of finely chopped green onions

Continue stirring and cooking until everything gets mixed and heats up

You can also add more soya sauce and sesame oil as per your taste and enjoy this scrumptious dish as your lunch