Heat 2 tablespoons sesame oil in a large skillet or wok over medium-low heat.
Add the diced onion, thawed peas, and thawed carrots and sauté until tender, about 8–10 minutes.
In a small bowl, beat the 2 eggs with 2 tablespoons water and set aside.
Increase heat to medium and add the shredded chicken and chilled rice; stir and cook until heated through.
Push the rice mixture to one side of the skillet, pour the beaten eggs into the empty side, and scramble until just set.
Stir the scrambled eggs into the rice and add 3 to 4 tablespoons lite soy sauce or tamari; toss to coat evenly and heat for another minute.
Adjust seasoning if needed, then serve hot.
