Dice the chicken into half-inch pieces and season with the salt and pepper. Beat the eggs in a small bowl. Break up any clumps in the cold rice with your hands.

Heat 1 tablespoon of the avocado oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook without stirring for 2 minutes, then stir and cook 3 more minutes until browned and 165°F inside. Move it to a plate.

Add the remaining tablespoon of oil to the pan. Pour in the eggs and scramble them for 30 to 45 seconds until just set, then push them to one side of the pan.

Add the onion and cook 2 minutes, stirring, until it softens. Add the garlic and ginger and cook 30 seconds until fragrant.

Add the frozen peas and carrots straight from the bag. Cook 2 minutes, stirring, until they are hot and any ice has cooked off.

Add the cold rice and press it into the hot pan. Let it sit 1 minute without stirring so it crisps, then toss and repeat once more.

Return the chicken to the pan. Pour the soy sauce around the edge of the pan rather than straight onto the rice, and toss everything for 1 minute until evenly coated and steaming.

Take the pan off the heat. Stir in the sesame oil and green onions, taste, and add a pinch more pepper if you like. Serve hot in four bowls.