Thai Fried Rice with Basil

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  3¾ teaspoons sea salt
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  Broccoli(480g)
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  Yellow Onion
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  Chicken Breast, Boneless Skinless(454g)

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

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  Cornstarch(30g)
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  Egg, Whole, Large
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  Sesame Oil, Toasted(13g)
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  Coconut aminos(60g)
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  Vegetable oil(75g)
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  Garlic
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  Rice, White, Long-Grain(960g)
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  Basil, Fresh(60g)
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  Cilantro, Fresh
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  Lime

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the chicken breast, sprinkle with cornstarch, and cook 4–5 minutes over high heat until opaque throughout with no pink inside. Drain and set aside to cool slightly, then cut into bite-sized pieces.
2. 2In the same pot of boiling water, blanch the broccoli florets and onion over high heat for 2 minutes until the broccoli is bright green and just tender. Drain and transfer to a plate.
3. 3In a small bowl, whisk together the large eggs with a splash of toasted sesame oil and coconut aminos until combined.
4. 4Heat 1 tablespoon vegetable oil and 1 teaspoon toasted sesame oil in a large skillet over medium heat until shimmering. Add the fresh garlic, reserved broccoli, and onion; cook 2 minutes over medium heat, stirring occasionally, until vegetables begin to brown. Transfer to a clean plate.
5. 5Add 1 tablespoon vegetable oil to the same skillet over low heat until shimmering. Pour in the egg mixture and let sit 15 seconds, then stir gently for 1–2 minutes over low heat until just set but still slightly wet. Transfer to the plate with vegetables.
6. 6Add 1 tablespoon vegetable oil to the skillet and increase heat to medium-high. Add the cooked chicken pieces and cook 2–3 minutes over medium-high heat, stirring occasionally, until beginning to brown. Transfer to the plate with other components.
7. 7Add the remaining 1 tablespoon vegetable oil and 1 teaspoon toasted sesame oil to the skillet over medium-high heat. Spread the white rice evenly across the bottom and cook undisturbed for 2–3 minutes over medium-high heat until the bottom begins to crisp and turn golden. Stir once and cook another 2–3 minutes over medium-high heat until lightly crispy.
8. 8Return the chicken, vegetables, and eggs to the skillet. Add the fresh basil and remaining coconut aminos; toss everything together over medium heat for 1–2 minutes until heated through and combined. Divide evenly into 4 airtight containers while hot. Top each portion with fresh cilantro and a squeeze of lime juice before serving.