In a small bowl, whisk together eggs, scallions, and soy sauce.
Heat a large skillet or wok over medium heat. Drizzle in sesame oil.
Add egg mixture; cook until bottom is lightly browned and top is just set, about 4 minutes.
Flip omelet, and cook until bottom is lightly browned, about 2 minutes. Remove skillet from heat; remove omelet from skillet. Thinly slice, and set aside.
Season chicken with salt, pepper, and 5 spice. Place in skillet, skin side down.
Heat skillet over medium. Cook, without turning, until bottom is browned and crispy, about 15 minutes.
Turn chicken; cook until a meat thermometer reads 160°, about 10 minutes more. Remove chicken from skillet; transfer to plate.
Increase heat to medium-high. Add rice, garlic, and ginger to hot drippings in skillet, spreading in an even layer; sprinkle with peas and carrots.
Cook until rice is crispy, about 5 minutes. Using a spatula, scrape crispy rice from bottom of skillet.
Cook, stirring occasionally, until about half of rice is crispy, about 3 minutes more. Remove from heat.
Stir in sliced omelet and green onion. Top with chicken; drizzle with sriracha, if desired.
Notes
You can definitely use a wok for this, but I love using a large, high-sided skillet to help catch any spatters.
Although it may seem crazy to cook the chicken for so long without moving it, be confident!
It’s the secret to getting the skin nice and crisp. If you want, you can flip the chicken a few times, but it’s not necessary.
Treat yourself to an instant-read thermometer; it’s a great tool for checking the doneness of the chicken without having to hack into it.
Don’t worry about keeping the omelet warm while you cook the chicken and rice; it will warm up quickly when you stir it back in at the end.
Be sure to cook your rice ahead of time, preferably the day before. The drier the rice, the crispier it will get in the pan.