Ingredients:

  • 1 lb chicken breast, diced into small cubes
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup yellow onion, finely diced
  • 4 cups cooked long-grain white rice, chilled overnight
  • 1 cup frozen peas and carrots, thawed
  • 2 large eggs, lightly beaten
  • 3 scallions, sliced into 1-inch pieces
  • 1/4 cup coconut aminos
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tsp toasted sesame oil

Instructions:

  1. Heat 1 tablespoon of avocado oil in a wok over medium-high heat. Add the diced chicken and sear until the edges are golden brown and the center reaches a safe internal temperature of 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
  2. Add the remaining 1 tablespoon of avocado oil to the same pan. Add the diced yellow onion and sauté for 2 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  3. Push the aromatic mixture to the side of the pan. Pour in the beaten eggs and stir gently until they are just set and fluffy.
  4. Increase the heat to high. Add the chilled cooked white rice and the thawed peas and carrots. Stir-fry vigorously for 3 to 5 minutes, pressing the rice against the hot pan to create a crispy, toasted exterior.
  5. Return the cooked chicken to the pan. Pour in the coconut aminos, sea salt, black pepper, and toasted sesame oil. Toss everything together for 2 minutes until the rice is evenly coated and rich brown. Stir in the sliced scallions just before removing from heat.