Chicken Fried Rice

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  2 Garlic(6g)
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  1 tsp Ginger, Fresh Root
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  3 Green Onion (Scallion)(45g)
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  1 Carrots(61g)
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  1 Bell Pepper(119g)
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  1 cup Peas, Sweet, Frozen
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  1 Chicken Breast, Boneless Skinless(272g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Egg, Whole, Large(88g)
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  3 tbsp Vegetable oil
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  3 tbsp Sesame Oil, Toasted
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  3 tbsp Soy Sauce, Low Sodium
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  3 cup Rice, White, Long-Grain

Instructions

1. 1Mince the garlic, grate the ginger, dice the carrots and bell pepper, slice the green onions (separating white ends from green ends), and cut the chicken breast into ½-inch pieces. Set each ingredient aside on separate plates.
2. 2Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat, add 2 Tbsp vegetable oil and swirl to coat. Pour in the eggs and gently scramble over medium heat for 2–3 minutes until fully cooked through with no wet egg remaining. Transfer to a clean bowl and set aside.
3. 3Increase heat to medium-high. Add the diced carrots to the skillet and stir-cook for 2 minutes. Add the bell pepper and white ends of the green onions, stir-cook for 1 minute more. Add the frozen peas and stir-cook for 1–2 minutes until heated through. Transfer vegetables to a clean bowl and set aside.
4. 4Add the remaining 1 Tbsp vegetable oil to the skillet and swirl to coat. Add the chicken pieces and cook over medium-high heat for 2–3 minutes until about halfway opaque. Stir in the garlic and ginger, then cook for 2–3 minutes more until the chicken reaches an internal temperature of 165°F with no pink remaining.
5. 5Add the cooked rice to the skillet with the chicken and stir-cook over medium-high heat for 2 minutes until heated through. Pour the soy sauce and toasted sesame oil over the rice and stir until evenly combined. Remove from heat.
6. 6Add the scrambled eggs and cooked vegetables back to the skillet and stir until fully combined and heated through by residual heat. Top with the reserved green ends of the green onions.
7. 7Divide the fried rice evenly into 4 airtight containers while hot. Allow to cool to room temperature, seal, and refrigerate for up to 4 days.