2 tbsp. sesame oil
2 boneless skinless chicken breasts
Freshly ground black pepper
1 medium onion, diced
1 large carrot, peeled and diced
1 clove garlic, minced
2 tbsp. low-sodium soy sauce
1/2 c. frozen peas
3 large eggs, beaten
Thinly sliced green onions, for garnish
Yields: 4 servings
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 6 minutes. Transfer to a plate.
Add onion and carrot to skillet and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in riced broccoli and cook until soft, 3 minutes. Add soy sauce and peas and season with salt and pepper. Cook until peas are cooked through, 2 minutes more.
Push rice to one side of the skillet and pour eggs into the other side. Scramble until just set, then mix into rice.
Cut chicken breasts into ¾” cubes and stir into rice.
Garnish with green onions before serving.