Heat 2 teaspoons of coconut oil in a wok or a large skillet with high sides over medium-high heat.

Add cubed chicken and season to taste with salt. Stir-fry until the chicken is cooked through and no longer pink. Transfer to a plate and set aside.

Heat 1 tablespoon of coconut oil in the same wok and add onion, garlic and ginger. Stir-fry until it is very fragrant, 1-2 minutes.

Add diced carrots and frozen peas. Stir-fry for another 2-3 minutes.

Add rice and cook until warmed through. Break up any clumps of rice using a spatula.

Once the rice has heated through, push towards the sides leaving an open area in the center of the wok then add the last teaspoon of coconut oil. Pour the eggs into the indent and scramble. Once scrambled, mix in with the rice and vegetables.

Add soy sauce and sesame oil. Mix well and remove from heat. Stir in the cooked chicken pieces.

Serve sprinkled with fresh scallions and sesame seeds. Enjoy!