Start by cooking your rice according to the package instructions or in a rice cooker. While the rice is steaming, dice the chicken, whisk the eggs, and slice the vegetables. A little prep work ahead of time makes everything easier when it’s time to cook!

Mix the diced chicken with soy sauce, sesame oil, minced garlic, and minced ginger in a bowl. Toss until the chicken is evenly coated, then set it aside to marinate for 10–15 minutes. This short marinade infuses the chicken with layers of delicious flavor.

Heat a skillet or wok over medium-high heat, then drizzle in a touch of oil. Add the marinated chicken and cook until it’s browned and fully cooked through. Remove the chicken and set it aside. Toss the carrots and bell peppers into the same skillet, cooking them until they’re tender but still crisp. Add the cooked chicken back to the skillet and mix everything together.

Using the same skillet, pour in the whisked eggs. Cook on low heat, stirring gently until they’re set but still soft and creamy. Season with a pinch of salt and pepper, then remove from the skillet.

With all your components ready, it’s time to build the bowl! Add the rice to the skillet and toss it with the cooked chicken and veggies. Top everything with the fluffy scrambled eggs. For a finishing touch, sprinkle with green onions and sesame seeds for some freshness and crunch. Serve hot and dig in!