Mix half of the sesame oil and soy sauce in a large bowl and toss in the chicken. Cover and allow to marinate for 10 minutes. After 10 minutes, remove the chicken and discard the excess marinade.
In a large pan or wok over medium-high heat, add the remaining sesame oil. When the oil is hot and shimmering, add the chicken and stir occasionally until the chicken is browned, about 2-4 minutes.
Add the onion, garlic, and ginger and cook until slightly softened and fragrant, about 1 minute.
Add the frozen peas and carrot mixture and cook for 2-3 minutes, or until the vegetables are warmed through.
Push ingredients to one side of the pan. Pour a bit of oil into the empty side if the pan has gone dry. Add the egg and fold it every few seconds until it begins to firm and set. Break it into small pieces with your cooking utensil and mix it in with the other ingredients.
Add the rice, soy sauce, and crushed red pepper. Stir until all ingredients are evenly combined.
Cook for 3-5 minutes or until the rice has turned a slight golden brown, stirring occasionally to prevent burning. Garnish with chopped green onion and serve immediately.