Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the diced chicken breast and cook for about 5-7 minutes until golden brown and no longer pink. Set aside.

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

Add the diced carrots and frozen peas, stirring for 3-4 minutes until heated through and tender. Mix with the aromatics.

Push the vegetables to one side, crack the eggs into the empty space, and scramble gently for 2-3 minutes. Combine with the veggie mixture.

Add the cooked brown rice, breaking up any clumps and stir thoroughly to incorporate with the egg and veggies.

Stir in the cooked chicken, soy sauce, sesame oil, black pepper, and red pepper flakes. Cook for another 3-5 minutes, allowing the rice to become crispy in spots.

Once the rice is crispy and golden-brown, remove from heat. Stir in the chopped green onions and toasted sesame seeds.

Serve hot, scooping portions onto plates. Enjoy the blend of flavors and textures!