Add 2 tablespoons olive oil to sauté pan using medium heat, add diced chicken, season with salt and pepper, cook until golden brown, no pink in the middle and juices run clear (internal temperature of 165 F).

Next, add diced red bell pepper, carrots, and scallions to the sauté pan. Sauté for 2-3 minutes and then add minced garlic, cooking until vegetables are tender and fragrant. Be sure to not burn your garlic, reduce heat if necessary.

Add the cooked rice to the sauté pan with the vegetables and chicken. Mix thoroughly and then add 1/4 cup of soy sauce, and 2 cups of spinach. Cook until the spinach is wilted.

Clear a space in the middle of the pan once all ingredients have been added by moving ingredients to the perimeter of the pan.

Add 1/2 teaspoon of olive oil into the cleared space and quickly add egg to scramble. Stir and combine scrambled egg into the fried rice mixture.

Serve warm and enjoy!