Ingredients

4 Tablespoon oil

3 Chicken breasts

Salt Black pepper

1 Medium onion,

chopped 2 Carrots, peeled and diced

3 Cloves garlic, minced

1 Tablespoon freshly minced ginger

4 Cup cooked white rice (preferably leftover)

3/4 Cup frozen peas

3 Large eggs, beaten

3 Tablespoon low-sodium soy sauce

2 green onions, thinly sliced (Optional)



Ingredients


 

In a medium skillet over medium heat, heat 2 tablespoons oil.

Season chicken with salt and pepper on both sides, cook until golden brown.

Remove from skillet and let rest for 5 minutes then cut into bite size pieces.

In the same skillet, heat 1 tablespoon oil.

Add onion, carrots and peas, cook until soft. Add garlic and ginger and cook until fragrant.

Stir in rice and cook on medium heat. Push rice to one side of skillet and add remaining tablespoon oil to other side.

Pour beaten eggs and stir until almost fully cooked.

Fold the eggs into the rice.

Add chicken back to skillet with soy sauce and green onions (Optional) and stir to combine.

Serve hot and enjoy