2large chicken breastsdiced into bite-sized pieces; pat dry for best results
2large onionspeeled and diced
3medium carrotspeeled, trimmed and diced
1red peppercored and diced
3cupscooked and chilled ricelong grain is best; yield from 1 cup uncooked
3tablespoonslow sodium soy sauce
Sesame seeds and sliced green onionto 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!