Prep: Pound, Trim and Dice Chicken Breasts, then coat in Olive Oil

Prep: Thinly slice green onion and carrots

Cook: Heat Large Frying Pan or Wok to Medium-High & add in Diced Chicken. Add salt. Cook till slightly browned. Remove cooked chicken from pan.

Cook: Add a 1/2 of Vegetable Oil to the pan, after it's hot crack the eggs and scramble. Salt to taste. Just as the egg reaches full cooked doneness, add the green onions and carrots.

Cook: Add just enough oil to Fry the green onions and the carrots. Then add in the cold rice and a dash of salt.

Cook: Control the Heat to fry the rice. Toss the rice to avoid burning. Continue this until the rice is noticably crispier.

Cook: Turn off the heat and in the soy sauce to taste, more can be added after serving. Toss the rice in the soy sauce to coat.

Cook: As the rice reduces in temperature, toss in sesame oil and then serve Immediately.