Chicken Fried Rice
Ingredients
2 pounds Pastured Chicken Breasts
1¼ cup Certified Organic Coconut Oil
2 cups Onion, diced
Sea Salt, to taste
3 cups Cooked Rice, pre-cooked and chilled according to package directions
7-12 cloves Garlic, pressed (or to taste)
8 Organic Pastured Eggs
1-2 tablespoons raw Coconut Aminos, or to taste
2 teaspoons Sesame Oil
½-1 inch piece Ginger, freshly peeled and grated (to taste)
2 cups Vegetables (carrots, zucchini, mushrooms, cauliflower or your choice)
Black Pepper, freshly ground to taste
Optional:
½ teaspoon Red Pepper Flakes, crushed
½ cup Green Onions, chopped
Sesame Seeds, toasted to taste (
Directions
1. Cut up your chicken into small cubes (1½ to 1 inch pieces)
2. In a large wok or skillet add your coconut oil and onions
3. Cook onions for 4 minutes
4. Add chicken and sprinkle with a layer of salt
5. Cook on medium-high heat until the chicken is thoroughly cooked
6. Add the garlic and ginger as the chicken is cooking
7. Add vegetables and sprinkle a little salt over the surface again
8. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid
9. While the veggies are cooking, crack all of your eggs into a bowl
10. Push the pot contents to one side as best you can
11. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom
12. Season with a little salt and pepper as they cook
They will likely take about 5-10 minutes to completely cook
13. Once the eggs cook completely, incorporate them into the chicken and veggies
14. Add your cooked rice, aminos, pepper flakes and sesame oil
15. Stir to completely combine
16. Portion out your servings and top with chopped green onions and sesame seeds, if desired
Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.