1 cup 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
¼ cup soy sauce
Optional: sesame seeds
Prepare 1 cup rice with two cups 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 pan. Stir to combine and remove from heat.