Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice and 1 cup of water (or 2 cups for 4 servings). Add a big pinch of salt if desired. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and green tops. Crack the egg(s) into a bowl and season with salt and pepper; beat until smooth.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg(s). Cook, constantly stirring the egg(s), 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg(s) to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Carefully add 1/2 tablespoon of the soy sauce (or 1 tablespoon for 4 servings). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a plate. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and egg(s). Add half the vinegar and 1/2 tablespoon of the remaining soy sauce (or 1 tablespoon for 4 servings). Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the mayonnaise, mirin, remaining vinegar, remaining spice blend, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Serve the fried rice topped with the cooked chicken. Drizzle with the spicy mayo. Garnish with the sliced green tops of the scallions. Enjoy!