Season the chicken with salt and pepper.

Add 1 Tbsp of oil to the wok then fry the eggs. Remove the eggs from the pan and set them aside.

Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.

Add the chicken and cook until browned and cooked through.

Remove the chicken from the wok and set aside.

Add the remaining oil to the wok.

Add the onion, garlic, and ginger and cook until softened, about 2 minutes.

Add the peas and carrots and cook for an additional 3 minutes.

Add the rice, chicken, and egg to the wok and mix well.

Add the soy sauce, sesame oil, and oyster sauce and mix well.

Add the bean sprouts and scallions and mix well.

Serve immediately.