Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add the diced chicken breast and cook for 3-4 minutes until browned. Add the shrimp and cook for another 2 minutes until pink. Remove both from the wok and set aside.

In the same wok, add the remaining 1 tablespoon of oil. Sauté the diced carrots and peas for 2 minutes.

Push the vegetables to one side of the wok and pour the beaten eggs onto the other side. Scramble until fully cooked.

Add the chilled cooked white rice to the wok, breaking up any clumps.

Return the cooked chicken and shrimp to the wok. Pour in the soy sauce and sesame oil.

Stir-fry everything together for 3-4 minutes until heated through and well combined. Garnish with sliced green onions before serving.