Dice the chicken breast into small, uniform half-inch cubes and season evenly with sea salt and black pepper.
Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.
Add the chicken to the hot pan in a single layer and sear without moving for 2-3 minutes until golden and crispy, then flip and cook until finished. Remove chicken from the pan and set aside.
Lower the heat to medium and add the remaining sesame oil along with the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Push the aromatics to the edge of the pan and crack the egg into the center, scrambling it quickly until just set.
Increase the heat and add the chilled jasmine rice, frozen peas, and diced carrots to the pan, pressing the rice down firmly to maximize contact with the heat for a crispy texture.
Return the cooked chicken to the skillet and drizzle the coconut aminos over the mixture, tossing everything together for 2 minutes until the rice is toasted and the vegetables are tender.
Remove from heat and garnish with thinly sliced green onions before serving immediately.