PANTRY STAPLE RECIPES: Easy Chicken Fried Rice

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1 tablespoon oil
2 large chicken breasts (diced into bite-sized pieces; pat dry for best results)
2 large onions (peeled and diced)
3 medium carrots (peeled, trimmed and diced)
1 red pepper (cored and diced)
2 cups cooked and chilled rice
3 tablespoons low sodium soy sauce
1 tablespoon maple syrup
2 large eggs (beaten)
1/2 cup frozen peas
Sesame seeds and sliced green onion (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.