Heat 1 tbsp (15ml) of neutral oil in your wok over medium-high heat until shimmering. Add the diced chicken in a single layer, seasoning lightly with a pinch of salt. Sear undisturbed for 2-3 minutes until a deep golden-brown crust forms. Toss and cook for another 3-4 minutes until cooked through, then remove to a plate.

Lower the heat to medium. Add the lightly beaten eggs to the wok. Let them set for 10 seconds, then gently fold until soft, fluffy curds form. Remove from the wok immediately.

Add the remaining 1 tbsp (15ml) of neutral oil to the wok along with the diced carrots and white parts of the scallions. Stir-fry for 2 minutes. Add the garlic, ginger, and green peas, cooking for 30 seconds until fragrant.

Turn heat to high. Add the cold, day-old rice into the wok, breaking up clumps with a wooden spoon. Pour in the tamari, white pepper, and toasted sesame oil. Toss vigorously for 3-4 minutes until piping hot.

Return the cooked chicken and fluffy eggs to the wok. Toss everything together for 1 minute. Remove from heat, fold in the green scallions, and serve immediately.