3 chicken thighs (boneless, skin-on)
1 tablespoon olive oil
1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 cloves garlic (peeled, minced)
1 (2-inch) piece ginger (peeled, grated)
2 scallions (root end removed, minced)
1 red bell pepper (stemmed, seeded, small dice)
2 large carrots (peeled, small diced)
1 cup frozen peas (thawed)
2 cups white rice (cooked white rice)
2 large eggs (beaten)
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup cilantro (leaves only)
1 lime (juiced)
Kosher salt and ground black pepper (to taste)

For the Chicken: Preheat the oven to 400ºF. Season chicken with salt and pepper and drizzle with olive oil. Roast for 20 minutes until cooked through and a meat thermometer reads 165ºF. Remove and allow to cool. Thinly slice and set aside.
For the Fried Rice: In a large saute pan, add canola oil, toasted sesame oil and place over medium heat. Add the garlic, ginger and scallions and cook until fragrant, about 2 minutes. Add the bell pepper and carrots and cook until almost tender, about 5-7 minutes. Add peas and saute until just cooked through, about 2 more minutes. Add the rice and chicken and stir to combine. Season with salt and pepper.
Push the veggie-rice mixture to one side of the pan and add the beaten egg to the empty side. Mix the eggs until the eggs have scrambled and are fully cooked. Add the soy sauce, rice vinegar, and lime juice. Stir all ingredients together until combined. Adjust the seasoning to taste and serve.
Divide mixture into 4 serving bowls and garnish with cilantro leaves. Serve with a lime wedge.
Tip: Cut down on cooking time by using a frozen and thawed stir-fry medley instead of the fresh vegetables!