In a large skillet (the same one you plan to cook the fried rice in), heat 1 tablespoon olive oil over medium heat.

Once hot, add the chicken thighs to the skillet and pan sear for about 4 minutes per side. Once cooked through, transfer the thighs to a cutting board and let cool.

Add the garlic and ginger to the same pan that the chicken was seared in and saute over medium heat until both are fragrant and the garlic is slightly browned.

Add the cooked rice and 2 tablespoons of sesame oil and stir together. Let the rice fry for about 10 minutes, stirring occasionally.

While the rice is frying, chop the chicken thighs into 1/4-inch cubes.

Add the soy sauce (or tamari), oyster sauce, and fish sauce to the skillet and stir everything together. Then, add the peas and carrots and cubed chicken thighs, and toss to combine. Let cook for 5-10 minutes.

In a separate skillet over medium heat, add the teaspoon of sesame oil. Beat the egg in a bowl, pour it into the skillet, and fry it. Once cooked, chop it up and add to the fried rice, along with the lime juice. Stir everything together.

Serve and enjoy!