Heat up the grapeseed oil in a large nonstick skillet over medium high heat, and add the chopped yellow onion and chopped carrot. Saute for 5 minutes, stirring frequently, until the onion and carrot have softened.
Add the peas and chopped chicken, and stir for an additional minute. Add the leftover rice and green curry paste, and continue stir frying for two minutes. Add the soy sauce, which should cause the pan to sizzle quite a bit. Stir the ingredients around for another minute to distribute and let the soy sauce soak into the rice. Then at the last minute, crack the egg directly into the pan and swirl it around until the egg is distributed and fully cooked. Serve and enjoy!