Heat 1 teaspoon of avocado oil in a large skillet or wok over medium heat. Add diced cooked chicken breast and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and heated through. Once done, remove the chicken from the skillet and set it aside on a plate, keeping it warm.

In the same skillet, pour in the beaten eggs and quickly scramble them over medium heat. Cook for about 2-3 minutes, breaking them into small bits with a spatula until fully set. Remove the scrambled eggs from the skillet and transfer them to the plate with the chicken.

Add another teaspoon of avocado oil to the skillet, then toss in diced onions. Sauté for 2 minutes until they become fragrant and slightly translucent. Next, add minced garlic, frozen peas, and carrots, cooking for an additional 3–4 minutes.

Add the cold cooked rice to the skillet. Use a spatula to break up any clumps and stir until heated evenly, about 3–4 minutes.

Return the sautéed chicken and scrambled eggs to the skillet, mixing everything thoroughly. Drizzle with soy sauce, oyster sauce, and sesame oil, stirring for 2–3 minutes.

Sprinkle the dish with chopped green onions for freshness. Toss everything together one last time before serving hot.