Rinse the brown rice in a colander for about half a minute.
Bring a pot filled with plenty of salted water to a boil, then add your rice. Bring the water to a boil again, and then turn the heat down to a simmer. Cook the rice for 25 minutes or cook to packet instructions.
Preheat a wok or a large pot over high heat for at least 1.5-2 minutes.
Add about a tablespoon of oil, then add half of your chicken, stir occasionally until cooked. Transfer the chicken to a bowl, then do the same with the other half of your chicken.
Turn the heat down slightly, then add your egg. The egg will most likely cook in seconds, so keep stirring it quickly, and when it's cooked, transfer the egg to another bowl or container.
Add some more oil to the wok, then add your carrots, red onion, chopped broccoli and garlic and fry for about half a minute. Then cover with a lid and let the vegetables cook for a couple of minutes.
Add your rice and continue stirring. As the rice starts to heat back up in the wok, put your chicken and eggs back into the wok and keep stirring until everything is well combined.