Begin by cooking the jasmine rice according to the package instructions.

Once done, set it aside to cool.

This will help keep the rice from clumping together.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add diced chicken and season it with a pinch of salt and pepper.

Cook the chicken for about 5-6 minutes until fully cooked.

Remove the chicken from the skillet and set it aside.

In the same skillet, add sesame oil and garlic.

Let it cook for about 30 seconds until it’s fragrant.

Add the beaten eggs, scrambling them until they’re fully cooked.

Then, stir in carrots, peas, and chopped green onions.

Sauté the mixture for 3-4 minutes until the vegetables are tender.

Return the chicken to the skillet and mix in the cooled rice.

Drizzle soy sauce over the mixture and stir everything together for another 3-4 minutes until heated through.