Cook the rice according to package instructions until just done. Let it cool completely or use leftover rice for best results.

Dice the chicken breast into small, bite-sized pieces and season with a pinch of salt and pepper.

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry until fully cooked, about 5-7 minutes. Remove from the pan and set aside.

In the same pan, add another tablespoon of oil. Crack the eggs into the pan, and scramble them until just set. Remove the eggs and set aside.

Add the remaining tablespoon of oil to the pan. Add the chopped carrot and peas, and stir-fry for about 3 minutes until they start to soften.

Add the cooled rice to the pan with the vegetables. Stir the rice around to heat it through and mix it with the vegetables.

Return the cooked chicken and scrambled eggs to the pan. Stir to combine all the ingredients evenly.

Add the soy sauce, salt, and black pepper to the mixture. Stir well to ensure everything is well-coated with the sauce.

Finally, add the chopped green onions and stir-fry for another minute. Taste and adjust seasoning if necessary.

Serve the chicken fried rice hot, garnished with additional green onions if desired.