Step 1

First, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken breasts. Cook until no longer pink in the middle. Remove the chicken from the skillet and set it aside.

Step 2

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the diced carrots and frozen peas. Stir-fry the vegetables for about 2 to 3 minutes until they are tender.

Step 3

Push the vegetables to one side of the skillet and pour in the beaten eggs. Allow the eggs to cook for a few seconds until they start to set. Next, scramble them with a spatula or spoon. Once the eggs are cooked, combine them with the vegetables.

Step 4

Next, add the cooked rice to the skillet. Stir-fry everything together. Break up any clumps of rice and mix well.

Step 5

Pour in the coconut aminos (or soy sauce) over the rice. Stir to coat everything evenly. Cook for another 2 to 3 minutes, stirring frequently.

Step 6

Return the cooked chicken to the skillet. Toss it with the rice and vegetables. Cook for a few more minutes until the chicken is heated through.

Step 7

Season the fried rice with salt and pepper to taste. Stir in the sliced green onions and cook for 1 minute.

Step 8

Finally, remove from the heat. Serve the chicken fried rice!