Instructions

• Heat a large skillet over medium-low heat and add 2 tablespoons sesame oil.
• Add 2/3 cup diced sweet onions, 1 cup diced (thawed) carrots, and 1 cup (thawed) peas to the skillet. Sauté, stirring occasionally, until the vegetables are tender, about 8–10 minutes.
• While the vegetables cook, crack 2 large eggs into a small bowl and whisk with a fork until combined; set aside.
• Increase the heat to medium. Add 2 cups cooked, shredded chicken and 4 cups cooked, chilled brown rice to the skillet with the vegetables. Stir and break up any clumps, cooking until the chicken and rice are heated through, about 3–5 minutes.
• Push the rice and vegetable mixture to one side of the skillet to clear a space. Pour the whisked eggs into the cleared space and scramble them until just set, about 1–2 minutes.
• Stir the scrambled eggs into the rice mixture. Add 3 to 4 tablespoons lite soy sauce (or gluten-free tamari) and stir thoroughly to coat and evenly season the rice. Cook 1 more minute to combine flavors, then remove from heat and serve.