Heat the cooking oil in a large skillet or pan over medium-high heat.
Add the diced chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
Add the chopped onion and diced carrot to the pan. Cook, stirring, until the onion is softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the cooked rice, salt, and black pepper to the skillet. If using, add the chili flakes and broth now too.
Stir everything together to combine and heat through, about 2-3 minutes. Make sure any added liquid is mostly absorbed.
Remove from heat and serve hot. Garnish with fresh herbs if using.
💡 Pro Tips for Maximum Yum: 💡<ul><li>🥕 Don't like carrots? Swap them for bell peppers or zucchini! Use whatever veggies need rescuing from your fridge!</li><li>🌶️ For a little heat, add a pinch of red pepper flakes or a dash of hot sauce when cooking the chicken. 🔥</li><li>🥣 If you want a slightly saucier dish, add a splash of chicken broth or water with the rice and let it simmer for a minute or two.</li><li> leftovers? This dish is fantastic for meal prep! Store in airtight containers in the fridge for up to 3 days. 🥡</li></ul>
