Better Than Takeout Chicken Fried Rice

Directions

1. Rinse the rice in a strainer with cold water, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. When it boils, stir once, cover, and reduce to low. Cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let the rice stand, still covered, for 5 minutes.
3. Peel and mince the garlic. Peel and dice the yellow onion. Rinse and chop the carrots and green onions; trim roots and cut the onions.
4. Heat a skillet over medium heat and lightly coat the bottom with oil.
5. Cut the chicken into bite-sized pieces and season with salt and pepper.
6. Add the chicken to the skillet and cook, stirring occasionally, until no longer pink, about 2–3 minutes. Transfer to a plate.
7. Return the skillet to the stove, increase the heat to medium-high, and add more oil. Add garlic, onion, carrots, and peas; stir-fry until tender, 2–3 minutes.
8. Whisk the egg in a small bowl, then push the vegetables to one side of the skillet and scramble the egg on the other side until cooked, mixing with the vegetables.
9. Uncover the rice and fluff with a fork, then add the rice, chicken, and soy sauce to the vegetables and stir until everything is heated through and well combined, 1–2 minutes.
10. Remove from heat and sprinkle with green onions.
11. To serve, portion into bowls and enjoy the meal.