Chicken Fried Rice

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  4 cup Rice, White, Long-Grain
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.3 tsp 1¼ Teaspoons Sea Salt, Plus More To Taste
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  2 tbsp Cornstarch
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  3 Egg, Whole, Large(132g)
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  2.5 tsp Sesame Oil, Toasted
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  0.3 cup Coconut aminos
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  3 tbsp Vegetable oil
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  1 cup Carrots
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  1 cup Yellow Onion
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  3 Garlic(9g)
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  0.5 cup Peas, Sweet, Frozen
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  4 Green Onion (Scallion)(60g)
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  3 tbsp Soy Sauce, Low Sodium

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Season the chicken breast with cornstarch, add to the boiling water, and cook 12–15 minutes over medium-high heat until internal temperature reaches 165°F and no longer pink inside. Drain the chicken, let cool slightly, then cut into bite-sized pieces.
2. 2In a small bowl, beat the eggs with a splash of sesame oil and coconut aminos until combined.
3. 3Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add the carrots and cook 3–4 minutes, stirring occasionally, until slightly softened. Stir in the onion and cook 2–3 minutes more until translucent. Add the garlic and cook 1 minute until fragrant. Transfer the vegetables to a plate.
4. 4Add 1 tablespoon vegetable oil to the same skillet over medium-high heat. Once shimmering, add the egg mixture and scramble 2 minutes, breaking into bite-sized pieces until just set and no longer wet. Transfer to the plate with the vegetables.
5. 5Add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the skillet over medium-high heat. Once shimmering, add the rice in a single layer and cook undisturbed 2–3 minutes until lightly golden and crispy on the bottom. Toss the rice and repeat 3 more times, cooking 2–3 minutes per toss over medium-high heat.
6. 6Reduce heat to medium. Return the chicken, cooked vegetables, and eggs to the skillet. Stir in the peas, green onions, coconut aminos, and soy sauce. Cook 2–3 minutes, stirring constantly, until warmed through and flavors are combined.
7. 7Divide the fried rice evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.