First cut the chicken into bite sized pieces. I used kitchen sheers to do this. Then, heat the toasted sesame oil, soy sauce, and chicken broth in a skillet or wok over medium heat. Once hot, add the chicken and cook until it is not longer pink, stirring frequently. This will take about 4 minutes.

While the chicken is cooking, microwave the rice. It will probably take just a minute or two.

Then pour the chicken and all of it's juices into a bowl and set aside.

Heat 1 teaspoon vegetable oil in the wok. Once it is hot, add the rice. Stir the rice separating any clumps and letting the rice turn golden brown in color.

Then push the rice to the sides of the pan. Add ½ tablespoon vegetable oil to the center of the wok and add the carrot, scallion, broccoli, ginger, and garlic. Stir the vegetables in the oil, letting them cook for 3 minutes.

Next add about 5 tablespoons of the liquid that has collected in the bowl with the chicken. Stir this into the rice, seasoning it. Taste the rice and season it with salt and pepper to taste.

Push the rice and vegetables to side of the wok, creating room to cook the egg. Pour ½ tablespoon vegetable oil into the space, and crack the egg onto the oil. Use your spatula to scramble the egg, stirring it while it cooks, and stirring it into the rice one it is fully cooked.

Lastly, use a slotted spoon to add the chicken to the rice, and add the peas. Let cook for 3 minutes, then serve and eat!