Heat 1 tablespoon of oil in a wok or large skillet.
Add the onion and stir-fry until they brown, 8-10 minutes. Remove.
Allow wok to cool slightly.
In a small cup, mix the egg with the 3 drops of soy and sesame oil.
Add 1/2 tablespoon of oil to the wok, coating well.
Add the egg mixture and quickly swirly it around. Once it puffs flip the egg. Remove from wok to a plate and chop.
Heat 1 tablespoon oil in the wok. Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
Remove from heat.
Serve rice topped with chicken.