Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until the oil looks slightly shiny and moves easily around the pan. Once the skillet is properly heated, add the diced chicken in a single layer so it cooks evenly instead of steaming. Season lightly with sea salt and black pepper, then let the chicken cook undisturbed for 2–3 minutes to develop a golden exterior. Stir occasionally and continue cooking for another 4–5 minutes until the chicken is fully cooked through, lightly browned around the edges, and juicy inside. Remove the chicken from the skillet and transfer it to a clean plate while you prepare the remaining ingredients.

Reduce the heat slightly to medium and add the remaining tablespoon of olive oil to the same skillet. Stir in the minced garlic and freshly grated ginger, allowing them to cook for about 30–45 seconds until fragrant and aromatic. Keep stirring gently to prevent the garlic from browning too quickly or becoming bitter. The mixture should smell warm, savory, and slightly fresh from the ginger.

Sprinkle the turmeric into the skillet and stir continuously for about 15 seconds so the spice blooms in the oil. This quick step deepens the flavor and helps evenly distribute the golden color throughout the fried rice later. Avoid cooking the turmeric too long, as it can become slightly bitter if overheated.

Add the diced carrots and chopped broccoli to the skillet and toss everything together until coated in the garlic-ginger mixture. Cook the vegetables for 4–6 minutes, stirring occasionally, until they become slightly tender but still maintain a crisp texture and vibrant color. The carrots should soften just enough to lose their raw bite, while the broccoli stays bright green with a little crunch remaining.

Push the vegetables to one side of the skillet to create an empty space for the eggs. Crack the eggs directly into the cleared section and gently scramble them using a spatula or wooden spoon. Cook until the eggs are softly set but still tender, then mix them into the vegetables so everything combines evenly without overcooking the eggs.

Add the chilled cooked rice to the skillet, breaking apart any clumps with your spatula as you stir. Spread the rice out across the surface of the pan and allow it to sit undisturbed for short intervals so some of the grains become lightly toasted. This helps create that classic fried rice texture with slightly crisp edges instead of soft or soggy rice.

Return the cooked chicken to the skillet and stir everything together until evenly combined. Pour in the coconut aminos or low-sodium soy sauce and gently toss the rice mixture until all the ingredients are lightly coated. Continue cooking for another 2–3 minutes so the flavors absorb into the rice and the entire skillet becomes hot and fragrant.

Once everything is heated through, remove the skillet from the heat and drizzle in the fresh lemon juice for brightness. Sprinkle sliced green onions over the top and give the fried rice one final toss. Taste and adjust seasoning if needed before serving warm in bowls.