Preheat your oven to 375°F (190°C) and coat a large baking sheet with cooking spray.

Arrange the cubed chicken breasts in a single layer on the prepared baking sheet and bake for about 5 minutes.

In a large mixing bowl, combine the cold rice with soy sauce, sesame oil, and peas and carrots.

Spread the rice and vegetable mixture evenly over the partially cooked chicken.

Create wells in the rice mixture and crack the whisked eggs into each well. Bake for another 3-4 minutes.

Scramble the eggs into the rice mixture using a spatula, then bake for an additional 2-3 minutes.

Garnish with sliced scallions and serve warm.