Heat 2 Tbsp canola oil in a large skillet or wok over medium-high heat. Once shimmering, add the carrot, broccoli, celery, onion, garlic, and sesame oil to the pan.
Cook over medium-high heat for about two minutes until the veggies begin to soften, stirring occasionally.
Stir in the peas or edamame, crushed red pepper, and ginger and continue cooking for about a minute.
Stir in the rice and spread it out across the entire pan, breaking up any large clumps. Let the rice cook undisturbed for two minutes, then stir, spread out again, and cook for another two minutes.
Stir in the soy sauce and chicken and continue cooking over medium-high heat for another minute.
Meanwhile, beat the eggs in a small bowl. Push the rice to the edges of the pan to create an open well in the center, then add 1/2 Tbsp canola oil to the center of the pan.
Pour the beaten eggs into the center of the pan and cook until scrambled, occasionally pushing the egg to the middle and breaking it up.
Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.
Taste to see if your fried rice needs additional soy sauce, then serve.
Cold cooked leftover rice works much better for fried rice than freshly cooked, and it’s also important for the final texture to let the rice sit spread out in the pan undisturbed for a while, rather than stirring frequently. (In a real pinch, you can substitute canned chicken for leftover cooked chicken.)
Leftover Chicken Fried Rice from Mashup Mom: https://www.mashupmom.com/leftover-chicken-fried-rice/