Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces. Season the chicken with sea salt and black pepper, mixing well to coat evenly.
In a large wok or skillet, heat 2 tablespoons of extra light olive oil over medium-high heat until shimmering.
Add the seasoned chicken to the hot oil. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Transfer the chicken to a plate and set aside.
In the same pan, add another tablespoon of oil if needed. Crack the eggs into a mixing bowl, whisk them until combined, and pour into the hot pan. Scramble the eggs for about 2-3 minutes until they are just set. Remove them from the pan and set aside with the chicken.
Add the thawed peas and carrots to the pan, stirring for about 2-3 minutes until they are heated through.
Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry the rice with the vegetables for about 5 minutes, allowing it to get slightly crispy.
Drizzle in the soy sauce and sesame oil, mixing well to ensure all the rice is coated. Add the cooked chicken and scrambled eggs back into the pan, stirring everything together to combine.
Finally, stir in the chopped green onions, mixing to combine. Taste and adjust seasoning, adding more soy sauce or sesame oil if desired.
Serve your Chicken Fried Rice hot, garnished with additional green onions if you like. Enjoy this delicious meal with family or friends!
