In a large skillet or pan, heat 2 tablespoons olive oil over medium-high heat. You want the oil hot enough to cook but not smoking. This is where the magic begins, as the oil will start to shimmer.
Add the chicken breast pieces to the pan, season them generously with salt and pepper, and cook until the chicken is just cooked through, about 5 to 7 minutes. Stir often to ensure even cooking and to prevent sticking.
Once the chicken is cooked, add the onion and bell pepper to the pan. Stir everything together and sauté for about 2 minutes until the onion becomes translucent and the bell pepper softens slightly.
Next, toss in the frozen peas and carrots, along with the garlic. Stir for another minute, allowing the garlic to become fragrant and the vegetables to heat through.
At this point, add the cooked brown rice to the skillet. Use a spatula to break up any clumps in the rice. Stir well to combine all the ingredients.
Pour in the soy sauce, and continue to stir-fry for about 2 to 3 minutes. You want everything to be heated through and the flavors to meld together.
After cooking, remove the pan from heat and let the mixture cool for about 5 minutes before portioning.
Divide the fried rice into four meal prep containers. If you like a little kick, drizzle some sriracha over each portion before sealing the containers.
Let the rice cool completely before refrigerating or freezing. This ensures it maintains the best texture when reheated.
To reheat, simply microwave on medium-high for about 2 minutes or until steaming hot. Enjoy your meal prep with the satisfaction of a home-cooked dish!
