Start with chilled brown rice. If you haven't cooked it ahead of time, you can prepare it earlier in the day or even the night before. The chilled rice will help prevent clumping during the frying process.
Place your wok or large skillet over medium-high heat. Add the sesame oil and let it heat until shimmering. This step is crucial as it imparts a rich, nutty flavor to your fried rice.
Add the diced sweet onions to the skillet. Stir them frequently for about 2-3 minutes or until they become translucent. This adds a wonderful sweetness to the dish.
Next, toss in the thawed carrots and peas. Stir-fry for another 2-3 minutes until they are heated through and slightly tender. The color contrast makes the dish visually appealing!
Add the shredded chicken to the skillet, mixing well with the vegetables. Allow the chicken to heat up for an additional 2 minutes.
Now, it's time to add the chilled brown rice. Break apart any clumps using your spatula and mix everything together. Stir-fry the rice for about 5 minutes, ensuring that it gets a little crispy and heated all the way through.
Drizzle the lite soy sauce over the rice mixture. Adjust the quantity based on your taste preference. Stir well to ensure that the sauce evenly coats all the ingredients.
Push the rice mixture to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked. Then, mix them into the rice.
Give everything a final stir to combine. Taste and adjust seasoning if necessary. Serve hot, garnished with green onions or sesame seeds if desired.
