It's best to use cold cooked rice for this recipe. If you don't have any cooked rice on hand, cook 1 cup of rice, and spread it out on a rimmed baking sheet to cool it. You will need 3 ½-4 cups of cooked rice.

Cut the chicken into small pieces, season with salt and pepper. Heat ½ a Tablespoon of oil in a nonstick skillet on medium high heat and cook the chicken until it's no longer pink. Set the chicken aside.

Add the green beans to the same skillet, season with salt and pepper, pour in about ¼ cup of water, cover the skillet and cook until the green beans are tender but still vibrant green. Set them aside as well.

Add one teaspoon of oil into the skillet and scramble the egg. Set it aside.

Add 1 Tablespoon of oil into the same skillet and add the onion, carrot and garlic. Season with salt and pepper and cook, covered, until the vegetables are softened, about 5 minutes.

Add the corn, rice and soy sauce. Mix to combine. Add the cooked chicken, green beans, egg, peas and mix to combine. Cook for about 2 minutes, just until everything gets heated through.

If you use a 9-10 inch skillet, it will be filled all the way to the top, just like you see here. Use a 12 inch skillet if you have one, or mix all the ingredients in a large mixing bowl at the very end before serving. Either way will work. Garnish with green onion.