Begin by chopping your bell peppers and green onions, and mincing the garlic and ginger.

Pour sesame oil into a skillet over medium-high heat. Season your chicken thighs with salt and pepper, then sauté them for about 5-7 minutes on each side until they are golden brown. Once cooked through, remove them from the skillet and set aside.

In the same skillet, add a tiny bit more oil if needed and toss in the minced garlic and ginger. Sauté until fragrant, about 1-2 minutes.

Next, stir in the diced bell peppers and the peas and carrots mix. Stir-fry for about three minutes.

Now, add your cold jasmine rice to the skillet along with the low-sodium soy sauce and mix everything together.

Finally, slice the chicken thighs and place them on top of the fried rice. Sprinkle with chopped green onions and serve hot.