• Cook the rice according to package directions and set aside.
  1 cup instant brown rice
• In a large nonstick skillet, heat 2 teaspoons of oil over medium heat. Cook the eggs, stirring until scrambled. Remove the eggs from the pan and give it a wipe.
  4 large eggs, 5 teaspoons vegetable oil
• In a medium bowl, toss together the remaining 3 teaspoons of oil, chicken, and 1/2 teaspoon of garlic salt. Heat the skillet over medium-high heat. Cook chicken, stirring frequently, until chicken is no longer pink in the center, approximately 4 minutes.
  5 teaspoons vegetable oil, 2 chicken breasts, 1 teaspoon garlic salt
• Add the sesame oil, cooked rice, and peas to the skillet. Cook over medium heat, stirring frequently until heated through, about to 3 minutes. Remove from heat.
  1 tablespoon sesame oil, 1/2 cup green peas, 1 cup instant brown rice
• Gently stir in the scrambled eggs, carrots, green onion, soy sauce, and remaining 1/2 teaspoon of garlic salt. Adjust seasonings to taste. Serve with sesame oil, soy sauce, hot sauce, and garlic salt if desired (we just serve it as is).
  4 large eggs, 1 teaspoon garlic salt, 1/2 cup carrot, 1/4 cup green onion, 3 tablespoons soy sauce, To serve: sesame oil
• Serve hot and enjoy!

This makes just enough for 4 people but I've found that it doesn't really cost me more to double the recipe so I usually do!