1 cup of rice
3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
1 onion, diced
2 cloves garlic, minced
½ cup frozen peas
4 carrots, diced
3 tablespoons sesame oil (or you can substitute butter!)
¼ cup of soy sauce
Optional: sesame seeds
Prepare 1 cup rice with two cups of water in a rice cooker or on the stovetop.
Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
Crack eggs into pan and scramble, mixing with vegetables.
Add rice, chicken, and soy sauce to the pan. Stir to combine and remove from heat.