Prep everything by dicing the chicken, mincing the garlic and ginger, and beating the eggs. Break up any clumps in leftover rice.

In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the diced chicken and sear until golden brown. Add half the Japanese BBQ sauce, toss until coated, and set aside.

In the same skillet, drizzle in sesame oil. Add the onion, garlic, and ginger. Sizzle for about a minute until fragrant.

Push the aromatics to the side of the skillet. Pour in the beaten eggs and cook for 30 seconds before scrambling. Stir everything together.

Add the cold rice to the skillet. Break it up and mix thoroughly with the eggs and aromatics. Add remaining Japanese BBQ sauce and soy sauce, stirring well.

Toss in the peas and carrots, followed by the cooked chicken. Stir together and cook until heated through. Taste and season with salt and pepper if needed.

Top with sliced green onions and serve hot.