Wash and dice all the vegetables: carrot, green bell pepper, and chop the green onions. Mince the garlic and ginger. If using chicken or shrimp, dice the chicken breast and peel the shrimp.

Cook the Rice

Use leftover cooked rice for best results. If making fresh rice, ensure it is cooled and fluffed before using.

Cooking

Stir-Fry the Proteins

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced chicken or shrimp (if using) and cook until fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Vegetables

In the same skillet, add another tablespoon of sesame oil and add the minced garlic and ginger. Sauté for 30 seconds until fragrant. Then add the diced carrot, bell pepper, and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender.

Add the Rice

Add the cooked rice to the skillet with the vegetables. Stir well to combine and cook for 2-3 minutes, allowing the rice to heat through.

Season the Rice

Pour in the soy sauce, and add salt and black pepper to taste. Stir well to ensure the rice is evenly coated with the sauce.

Add the Eggs

Push the rice mixture to one side of the skillet. In the empty space, pour the beaten eggs and scramble them until fully cooked. Then mix them into the rice.

Final Touch

Add the cooked chicken or shrimp back to the skillet along with the chopped green onions. Stir everything together and cook for an additional 2 minutes to combine flavors.