2large chicken breasts(diced into bite-sized pieces; pat dry for best results)
2large onions(peeled and diced)
3medium carrots(peeled, trimmed and diced)
1red pepper(cored and diced)
2cupscooked and chilled rice
3tablespoonslow sodium soy sauce
Sesame seeds and sliced green onion(to serve (optional))
Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned.
Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened.
Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup.
Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until just set. Cut into pieces with a spatula and stir into the rice.
Finish the dish: Add the peas, stir everything well and cook until they’re hot.
Serve: Serve immediately sprinkled with sesame seeds and sliced green onion, if you like.