Prepare your ingredients: Dice the chicken breasts into bite-sized pieces for easy cooking. Mince the garlic and ginger.

Heat a large skillet or wok over medium-high heat and add vegetable oil.

Add the diced chicken to the hot pan, cooking for about 5-7 minutes until golden brown.

Stir in minced garlic and ginger, sauté for about 30 seconds until fragrant.

Toss in the diced carrots and continue cooking for another 2-3 minutes.

Stir in the cooked day-old rice along with the low-sodium soy sauce until heated through.

Push the rice mixture aside, crack in the eggs, and scramble until set, then fold everything together.

Sprinkle chopped green onions on top just before serving.