Start by gathering all your ingredients. Dice the chicken into 1/2-inch pieces, mince the garlic, and slice the green onions. If you haven’t already, measure out your rice and soy sauce.
In a large skillet or wok, heat 2 tablespoons of sesame oil and 2 tablespoons of canola or vegetable oil over medium-high heat. Wait until the oil is hot and shimmering.
Add the diced chicken to the skillet and season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside.
In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Then, add the frozen peas and carrots blend. Stir-fry for another 3-4 minutes until the vegetables are tender and heated through.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix them with the vegetables.
Add the cooked chicken back to the skillet, followed by the cooked rice. Pour in the low-sodium soy sauce, and stir everything together until well combined. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the sliced green onions. Taste and adjust seasoning with more soy sauce or salt and pepper if needed.
Scoop the Easy Better-Than-Takeout Chicken Fried Rice into bowls and serve hot. Enjoy the vibrant flavors and comforting textures!
