Begin by cooking your white or brown rice according to package instructions. For best texture, use day-old rice.

In a large non-stick pan, heat ½ tablespoon of olive oil over medium heat. Sauté the chicken for about 10 minutes until cooked through.

In the same pan, drizzle in the remaining olive oil and add the diced onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.

Stir in the diced red bell pepper and carrots, sauté for an additional 3 minutes until slightly tender.

Push the vegetable mixture to one side of the pan, crack the eggs onto the other side, and scramble until fully cooked, about 2 minutes.

Add black pepper, ground ginger, red pepper flakes, toasted sesame oil, coconut aminos, peas, cooked rice, and sautéed chicken back into the pan, stirring to combine and cook for an additional 2-3 minutes.