Heat oil in a wok or large saute pan to high heat. Add carrots, peas and onion. Saute until softened, about 3 to 4 minutes. Add rice and soy sauce. Continue to stir until fully combined and rice is fully coated in soy sauce. Stir in green onions and remove from heat. Set aside.
For the chicken: Preheat oven to 375 degrees.
Butterfly chicken breasts and season with salt and pepper. Fill each breast with about 2 spoonfuls of rice. Use toothpicks to hold both side of the chicken together.
Add egg and flour to two separate bowls. Dip the chicken into the egg, then dredge in flour, shaking off excess.
Heat oil in a large saute pan. Add chicken breasts and cook until golden brown on each side, about 8 minutes. Add chicken to a baking sheet and bake 10 to 12 minutes or until cooked through. Remove from oven and set aside.
For the sauce: In a small bowl, mix together orange juice, soy sauce, rice vinegar and cornstarch. Set aside.
Starting with a clean frying pan, add garlic and ginger. Saute 2 minutes until fragrant. Add orange juice mixture and bring to a simmer to thicken sauce, about 2 to 3 minutes. Return chicken to pan and spoon sauce over chicken.