I've been making this recipe ever since I was a teenager. I used to make large batches and freeze leftovers for a future meals.
Cook rice as per instructions. Set aside.
Cut chicken into very small pieces.
Fry in a large wok preheated over medium heat until chicken is cooked through.
Add onions and 1 tbsp sesame oil, sautéing the onions until tender.
Add peas and fry until warm.
Make a space in the centre of frying pan and scramble eggs, one at a time, incorporating into the rest of the mixture.
Add cooked rice and 1 more tbsp sesame oil and 4 tbsp soya sauce. Turn heat to high and fry for 5 minutes. Be sure to flip the rice often so not to burn the bottom.
Add more soya sauce/sesame oil to taste.