3/4poundchicken breastboneless, skinless cut into bite-size pieces
1tablespoonvegetable oildivided use
1eggscrambled
1/2cuponionfinely chopped
1/2cupcarrotschopped
1/2cupfrozen peas
3tablespoonslow sodium soy sauce or more to taste
2teaspoonstoasted sesame oil
salt and pepper to taste
optional: sliced green onions for garnish
Instructions
In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the chicken and saute until browned and cooked through about 4-5 minutes. Season to taste with salt and pepper.
Remove the chicken from the pan and place it on a plate. Cover with foil to keep warm.
Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium-high heat.
Add the onion and carrot to the pan, cook 3-5 minutes or until softened.
Add the rice to the pan, along with the reserved chicken, egg, and frozen peas. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined. Season to taste with salt and pepper and top with sliced green onions if desired. Serve.