1 tablespoon olive oil, divided

1 pound boneless, skinless chicken breast, cut into small cubes

1 cup diced onion

1 tablespoon minced garlic

1 cup diced red bell pepper

1 cup diced carrots

2 large eggs

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

1/4 teaspoon red pepper flakes (optional)

1 tablespoon toasted sesame oil

1/2 cup savory seasoning sauce of choice

1 cup green peas, thawed

2 cups cooked white or brown rice

Cook Mode Prevent your screen from going dark

Cook the rice according to package directions and set aside to cool slightly.
Heat half of the olive oil in a large skillet over medium heat. Add the chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked and lightly golden. Remove from the pan and set aside.
Add the remaining olive oil to the same skillet. Sauté the onion and garlic for about 5 minutes, until soft and fragrant.
Add the bell pepper and carrots. Cook for 3–4 minutes, until just tender.
Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble gently until just set.
Stir the eggs into the vegetables.
Add the black pepper, ginger, red pepper flakes, sesame oil, rice, peas, and cooked chicken.
Pour in the seasoning sauce and stir gently over low heat until everything is evenly combined and heated through.
Taste and adjust seasoning if needed. Serve hot.

Slightly cooled rice gives the best texture and prevents clumping.
You can increase the vegetable quantity without changing the rest of the recipe.
Shrimp or thinly sliced beef can replace chicken; adjust cooking time as needed.
Leftovers keep well in the refrigerator for up to four days.