Place the instant brown rice in the microwave and cook according to instructions given.
Remove the skin from Rotisserie chicken, pull the meat from the bone then chop it into pieces, about ½-inch to 1-inch in size.
Set a nonstick skillet on medium high heat. When it’s hot spray with a little olive oil, then toss in the chicken and cooked rice. Mix it around in the skillet for about 2 minutes (enough to get a very light sear on the chicken), then make a hole in the middle of the skillet.
Beat 2 eggs together in a small bowl then pour them in the middle of the skillet. Let the eggs bubble for a brief second, then immediately begin chopping the eggs up with a spatula and folding them into chicken and rice. There should be no large, visible chunks of egg.
Fold in frozen peas and carrots then add the soy sauce. Continue stirring for about 1 minute. The heat of the skillet and the food will quickly thaw the peas and carrots so be careful not to overcook.
Remove from the heat, and if desired, garnish with fresh chopped green onion and toasted sesame seeds.