Instructions

1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the diced chicken breast and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil, then add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
4. Add the diced carrot and frozen peas to the skillet and cook for another 2-3 minutes until the vegetables are tender.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
6. Add the cooked jasmine rice to the skillet, followed by the cooked chicken. Pour in the soy sauce and sesame oil, and stir everything together until well combined and heated through.
7. Finally, fold in the sliced green onions and remove from heat.
8. Serve the fried rice hot, garnished with lime wedges for squeezing over the dish.