Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat the sesame oil on medium-high until hot. Add the sliced carrots and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions. Enjoy!