Stir the sauce ingredients together and beat the eggs. Break up the cold rice with wet fingertips, and slice the green onions, keeping the white and green parts separate.

Heat a 12 inch skillet over medium high heat for 2 minutes. Add 1 tablespoon oil and spread the chicken in one layer. Cook 2 minutes without moving it until the underside is golden, then stir 2 to 3 minutes more until no pink remains and a thermometer reads 165°F. Move the chicken to a plate.

Lower the heat to medium, add 1 tablespoon oil, and pour in the eggs. Let them sit 10 seconds, then scramble into small curds for 45 seconds until just set but still glossy. Add them to the chicken plate.

Turn the heat to high and add the last tablespoon of oil. Stir the peas, carrots, and white parts of the green onions for 1 minute until the carrots look glossy, then add the garlic and ginger and stir 30 seconds until fragrant.

Add the rice, press it flat with the spatula, and leave it alone for 45 seconds. Stir, press again, and repeat for 3 to 4 minutes until the grains are hot, separate, and starting to crackle and turn golden.

Pour the sauce around the edge of the pan so it sizzles for 10 seconds. Toss 1 minute until every grain is evenly tan with no wet patches.

Return the chicken and eggs to the pan and add the green onion greens. Toss 1 to 2 minutes until everything is steaming and the center of the rice reads 165°F, then serve right away.