Heat oil in large, heavy skillet or wok.

Add chicken and saute until heated through.

Toss in roughly chopped onion and saute until almost golden on the edges.

Move chicken and onion to the side. Add eggs and scramble until done, chopping into pieces.

When the egg is cooked thoroughly, mix all ingredients in the pan.

Add the rice all at once and stir fry until crispy, adding more oil if necessary.

Add peas and carrots on top and stir until soft.

Serve with egg rolls or use as a compliment to any Chinese dish.