1. Rinse 1 cup basmati rice in a strainer, drain, and transfer to a small saucepan with 16 fl oz (2 cups) water. Bring to a boil over high heat.
2. Stir, cover, reduce heat to low, and cook until liquid is absorbed (15-18 minutes). Remove from heat and let stand covered for 5 minutes.
3. Peel and mince 2 cloves garlic; peel and small dice 1 medium yellow onion. Wash, dry, peel, and small dice 4 medium carrots. Wash, trim, and chop 1 small bunch green onions. Measure out 2 cups frozen peas.
4. Heat a skillet over medium heat. Cut 1 ½ lb boneless skinless chicken breasts into bite-sized pieces and season with ¼ tsp salt and ¼ tsp black pepper.
5. Add 2 tbsp toasted sesame oil to the skillet. Add chicken and cook, stirring occasionally, until cooked through (2-3 minutes), then transfer to a plate.
6. Return skillet to stove over medium-high heat and add another 2 tbsp toasted sesame oil. Add garlic, yellow onion, carrots, and peas; stir-fry until tender (2-3 minutes).
7. Whisk 2 eggs in a small bowl. Push vegetables to one side of the skillet, pour eggs into the open side, and scramble until cooked, then mix into the vegetables.
8. Fluff the cooked rice with a fork, then add rice, cooked chicken, and 4 tbsp soy sauce to the skillet. Stir until well combined and heated through (1-2 minutes).
9. Remove from heat and sprinkle chopped green onions over top.
10. Serve chicken fried rice in bowls. Enjoy!
