Chicken Fried Rice

4 tablespoons sesame oil
4 tablespoons vegetable oil
2 pounds boneless skinless chicken breasts, diced into 1/2-inch pieces
2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
1 large onion
4 green onions, trimmed and sliced into thin rounds
6 garlic cloves, finely minced
6 large eggs, lightly beaten
6 cups cooked rice
8 tablespoons light soy sauce
salt and pepper, optional and to taste

At least 4 hours before, cook rice, and put in refrigerator.
In a large non-stick skillet or wok, add vegetable oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove chicken place chicken on a plate; set aside.
Add onion, saute until soft (about 4 minutes).
Add the garlic, saute until fragrant (about 2 minutes).
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
In another pan, add the eggs, and cook to scramble, stirring as necessary.
Split veggies, eggs, chicken, chilled rice evenly between 2 pans.
Evenly drizzle with soy sauce, sesame oil, salt and pepper, and stir to combine.
Cook for about 4 minutes, or until chicken is reheated through. Mixing only once or twice to allow the rice to become crispy.