Perfect for any night of the week, this is a quick and easy recipe that will be sure to deliver a better made-at-home experience...especially knowing the ingredients are safe for a lectin conscious diet. The flavor profile of this dish is clean and well balanced.
Prepare the rice:
Have the rice already prepared, break up any clumps and continue to chill in the fridge.
Prepare the pan & chicken:
In a large non-stick skillet (at least 12 inches), warm the avocado oil over medium-high heat. Add the chicken pieces and brown on one side, undisturbed, until just starting to brown, about 3 to 5 minutes. Flip the pieces over and continue to brown for another 2 to 3 minutes. Remove from the pan and set aside, leaving as much oil as possible.
Prepare the egg:
Crack the eggs into the pan and immediately swirl until the eggs are cooked through. Remove from the pan and set aside, leaving as much oil as possible.
Prepare the veggies:
Add the onion and carrot to the pan with a good pinch of salt and sauté for 5 minutes until the onions are translucent and the carrots are softened.
Assemble the fried rice:
Add the chilled rice to the pan, the chicken and scrambled egg, give it a good stir to incorporate then press the rice firmly down into an even layer. Let set, undisturbed, for about 3 to 5 minutes until the rice is beginning to brown. Add the coconut aminos, give it a stir then remove from the heat.
Serve the fried rice:
Scoop a generous portion onto 4 plates. Serve with cilantro, lime wedges, chopped scallions and pass the coconut aminos.
Related Recipes: White Jasmine Rice
Ingredients
Directions
Prepare the rice:
Have the rice already prepared, break up any clumps and continue to chill in the fridge.
Prepare the pan & chicken:
In a large non-stick skillet (at least 12 inches), warm the avocado oil over medium-high heat. Add the chicken pieces and brown on one side, undisturbed, until just starting to brown, about 3 to 5 minutes. Flip the pieces over and continue to brown for another 2 to 3 minutes. Remove from the pan and set aside, leaving as much oil as possible.
Prepare the egg:
Crack the eggs into the pan and immediately swirl until the eggs are cooked through. Remove from the pan and set aside, leaving as much oil as possible.
Prepare the veggies:
Add the onion and carrot to the pan with a good pinch of salt and sauté for 5 minutes until the onions are translucent and the carrots are softened.
Assemble the fried rice:
Add the chilled rice to the pan, the chicken and scrambled egg, give it a good stir to incorporate then press the rice firmly down into an even layer. Let set, undisturbed, for about 3 to 5 minutes until the rice is beginning to brown. Add the coconut aminos, give it a stir then remove from the heat.
Serve the fried rice:
Scoop a generous portion onto 4 plates. Serve with cilantro, lime wedges, chopped scallions and pass the coconut aminos.