Make the rice the night before. Put it in a gallon ziplock and in the freezer for 30 minutes. Take it out and put in the refrigerator until time to cook the next day.
Prep all ingredients as you will be cooking them fairly quickly. Combine soy sauce and sesame oil into one mixture.
Heat up Blackstone griddle to low-medium heat on 3 left burners. Leave right most burner off.
Mix garlic and peas & carrots on the griddle. Stir until almost cooked. Place steaming cover over and add water to steam. Keep covered for 30 seconds. When cooked, move garlic and pea & carrot mixture to far right on griddle.
Place some oil on the griddle and smear it around with spatula. Place chicken down and toss until cooked. When cooked, move it to the right.
Turn heat up on left 3 burners to medium-high. Place rice down and toss with spatulas until it doesn’t clump. It needs to be really dried out. When done, move it to the right.
Turn down 3 left burners to low-medium. Place scrambled eggs down. Don’t allow them to mix with anything else until cooked. Cut into smaller pieces with spatulas.
Combine all cooked ingredients together. Add green onions and mix up.
Add 1/2 of soy sauce & sesame oil mixture and toss. Add remaining mixture and toss again. Done!