If cooking your chicken in the instant pot, put oil in the bottom, chicken (frozen is fine), water, onion, ground ginger, hoison, and soy sauce.
Put lid on, and lock it, turn valve to sealing.
Press "Manual" and cook for 10 minutes.
Let pressure naturally release for 5 minutes, then quick release pressure,
Remove chicken, shred, put back in sauce, then strain.
Cooking Chicken Stovetop
Thaw chicken first, then put chicken and all ingredients in a skillet, and cook over medium heat, cover with lid, and let simmer until cooked through, approx 6-7 minutes per side, until internal temp is 165 degrees.
Remove chicken, shred, toss back in sauce, then strain
In a large wok over medium-high heat, heat olive oil, and then crack two eggs into the center, and scramble. Add salt and pepper to taste.
Once eggs are scrambled, add rice, chicken and onions, package of carrots and peas, soy sauce, Hoison, salt and pepper.