Gather all your ingredients. Chop the bell peppers, grate or dice the carrots, and slice the green onions. If necessary, shred or dice your cooked chicken.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Add the chopped bell peppers and carrots; sauté for 3-4 minutes until tender.

Stir in the shredded or diced chicken, warming for about 2 minutes. Pour in ½ cup of BBQ sauce, mixing well to coat the chicken and veggies.

Add 3 cups of leftover rice, breaking up clumps with a spatula. Fold the rice into the mixture, cooking for about 4-5 minutes until well-coated and heated through.

Season with garlic powder, salt, and pepper to taste. Remove from heat and top with the sliced green onions before serving.