Chicken-fried Brown Rice

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the sliced chicken breast strips and cook, stirring occasionally, until golden brown and cooked through, about 5-6 minutes.

Stir in the chopped sweet red pepper and half of the green onion, cooking for 2 minutes until the pepper begins to soften.

Add the cooked brown rice to the skillet, breaking up any clumps, and stir-fry for 2-3 minutes to heat through and incorporate with the chicken and vegetables.

Drain the canned early peas and add them to the rice mixture, stirring to combine evenly.

Pour the light soy sauce and rice wine vinegar over the rice and toss everything together for 1-2 minutes until the liquid is absorbed and the dish is heated through.

Transfer to a serving dish and garnish with the remaining chopped green onion before serving.