Heat 1 tablespoon of fat in a large sauté pan over medium-high

heat. Add eggs, stirring until cooked through. Remove from pan

and set aside.

Add an additional 1 tablespoon fat to the pan set over medium-high

heat. Add carrots and peas and cook for about 5 min., until carrots

are soft. This will only take 2-3 min. with frozen vegetables.

While the vegetables are cooking, combine coconut aminos, garlic,

apple cider vinegar, and salt in a small bowl and whisk to combine.

Once vegetables are tender, add the sauce mixture to the pan and

cook for 1 min. Increase heat to high and add the rice and chicken

(if using), stirring to combine with the sauce. If the rice begins to

stick, add an additional 1-2 tablespoons fat.

Sauté the rice for about 5 min., stirring occasionally, but not

disturbing it too much to let the rice crisp a bit between stirs.

Stir in the eggs, toasted sesame oil (add what you like taste-wise), and green onions (if using)

until well-combined. Season with more salt and coconut aminos, if

desired.