Cook the rice according to the directions on the package. Cooking time will vary depending on the type of rice you use.

While the rice cooks, start cooking the chicken. In a large pan, heat ½ tablespoon of the olive oil over medium-high heat. Add the chicken to the pan and sauté for 10 minutes. Once the chicken is cooked, remove from the pan and set aside on a plate.

In the same pan, add the remaining olive oil. Heat the oil and sauté the onions and garlic for 5 minutes.

Once the onions and garlic have cooked, add the carrots and peppers. Sauté for an additional 3 minutes until they start to soften.

Push the vegetable mixture to one side of the pan.

In a small bowl, whisk the eggs. Turn the heat to medium. Add the eggs to the empty side of the pan and scramble for 2 minutes or until cooked through and no longer runny.

Once the eggs are cooked, stir together with the vegetable mixture.

Add the black pepper, ginger, red pepper (if using), toasted sesame oil, coconut aminos, and peas to the pot. Stir together and add the cooked rice and cooked chicken back to the pot. Stir over low heat until combined and warm.