Chicken Fried Rice

1 1/2 cups rinsed, drained uncooked long-grain white rice

1/4 tsp salt

5 Tbsp. canola oil, divided

2 large eggs, beaten to blend

2 boneless, skinless chicken breasts, cut into bite-size pieces

4 small peeled and finely diced carrots (about 4 oz.)- I just use the matchstix carrots

1 1/2 cups broccoli, cut into small pieces- about 1/4 inch in size

Salt and freshly ground black pepper

3/4 cup thinly sliced green onions

1/3 cup reduced-sodium soy sauce

1 tsp. toasted sesame oil

Combine 2 2/3 cups water, rice and 1/4 tsp. salt and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover the refrigerate until cold.

Heat 1 Tbsp. of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

Heat 1 Tbsp. of oil in the wok, season chicken with salt and pepper and cook for 4-5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 Tbsp. canola oil in the wok over medium-high heat.

Add the carrots and broccoli to the wok, and stir fry for 2 minutes. Add the cold rice, and stir fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir fry for one minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.