Combine the cooked rice with 1 Tbsp. of vegetable oil, and stir to evenly coat.
Heat wok over high flame for at least 3 minutes, until very hot.
Add 2 Tbsp. of vegetable oil to pan, swirling to coat the sides.
Immediately add the chicken pieces before the oil begins to smoke too much, evening them out into a single layer to sear.
Allow them to sear on one side without stirring for a minute or two, until the edges of each piece begin to get white.
Stir with a kitchen spoon in order to flip the chicken pieces over as best as possible to sear on the other side.
Allow to sear undisturbed again for a couple of minutes until the chicken is firm to the touch uniformly.
Remove the chicken from the wok to a bowl, and wipe the wok out with a clean kitchen towel if necessary.
Return the wok to the high burner and heat again for a minute.
Add one Tbsp. of vegetable oil to the wok, followed by the shrimp.
Follow the same procedure as for the chicken, only it will get cooked faster, in only a couple of minutes.
Remove the shrimp from the pan to the same bowl as the chicken, once again wiping it out if necessary to remove any stuck on bits.
Reheat the wok as before.
Add one tsp. of vegetable oil to the wok, swirling to coat.
Add the beaten eggs, stirring rapidly.
Allow the eggs to cook fully and brown slightly, about 45 seconds.
Remove the finished egg into the bowl with the other proteins.
Return the pan to the heat and add one Tbsp. of Veg. oil.
Add the carrots to the pan, stirring as they begin to sizzle, cooking for 2 minutes.
Add the yellow onions and stir to combine.
Cook these vegetables together for an additional 2 minutes, or until the onions become translucent.
Add the rice to the pan and do not stir until you can hear it sizzling aggressively, about 1 to 2 minutes.
Continue to cook the rice until it is all very hot and sizzling, about 3 more minutes.
Create a small "well" in the middle of the pan by pushing the contents up to the sides.
Add the frozen peas to the middle of the wok, allowing them to steam for about 2 minutes, before stirring to combine.
Add the proteins all back into the fried rice, and stir to combine and het together.
Add the soy sauce, the sesame oil, and the green onion, stirring to combine.
Once the rice is sizzling again, remove from the wok and serve immediately.
