Prep Your Ingredients: Chop your vegetables and measure out your seasonings. Having everything ready ensures a smooth cooking process.

Cook the Ground Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes).

Sauté the Vegetables: Push the cooked chicken to one side of the pan. Add the remaining tablespoon of oil (if needed) to the empty side. Toss in the diced onions and carrots, cooking for 2-3 minutes until they start to soften.

Scramble the Eggs: Push the chicken and veggies to one side of the pan, creating space. Pour the lightly beaten eggs into the empty side, scrambling them for about 1-2 minutes until fully cooked. Once done, mix the scrambled eggs into the chicken and vegetables.

Add the Rice: Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, allowing the rice to absorb all the flavors and develop a slight crisp.

Season and Finish: Pour in the soy sauce and sesame oil, then add the frozen peas. Stir everything together and cook for an additional 2-3 minutes until heated through.

Garnish and Serve: Sprinkle the white pepper over the fried rice and garnish with sliced green onions before serving.