- Bring broth to a boil in a medium saucepan then stir in rice. Reduce heat to a simmer; cover and cook for 20 minutes. Remove from heat and let cool for 5 minutes. Fluff rice with a fork.
- In an extra-large nonstick skillet, heath both oils over medium heat. Add chicken and stir-fry 4 minutes. Add peas and carrots, ginger, green onions and garlic; stir-fry for 1 minute more. Push to one side of the skillet.
- Add egg to the empty side of the skillet and stir while cooking to scramble. Gradually spoon cooked rice into the same skillet, stirring to combine. Remove from heat and season with less sodium soy sauce; stir well.
*Chicken stock or broth may be substituted with water.