Get out and measure your ingredients.
Place a large skillet over medium-high heat. Add ¼th of the oil and once hot, add the chicken and brown it until cooked through about 5 minutes. Place the cooked chicken on a plate and set aside.
In the same skillet, add another ¼th of the oil. Once hot, add the carrots, peas, and scallions and saute until slightly softened, 1-2 minutes, place them onto the plate with the cooked chicken.
Add another ¼th of the oil to the skillet and add the eggs to the pan and scramble until just cooked through about 1-2 minutes.
Place the eggs on the plate with the cooked chicken and veggies.
Place the skillet back onto the hot burner. Add the remaining oil. Add the cooked rice to the skillet and press it down with the back of a spatula. Let the rice slightly crisp and char for about 1 minute, then toss it to mix and fluff the rice.
Add the cooked chicken, veggies, and egg back to the pan and toss to combine.
Add the soy sauce, dark soy sauce if using, and sesame oil.
Mix until everything is coated in the sauce. Taste and add more soy sauce if needed.
Enjoy every bite.