Thai Fried Rice with Basil

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  3.8 tsp 3¾ teaspoons sea salt
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  2 cup Broccoli
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  1 Yellow Onion(55g)
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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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  2 tbsp Cornstarch
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  2 Egg, Whole, Large(88g)
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  2.5 tsp Sesame Oil, Toasted
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  0.3 cup Coconut aminos
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  4 tbsp Vegetable oil
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  2 Garlic(6g)
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  4 cup Rice, White, Long-Grain
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  0.3 cup Basil, Fresh
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  Cilantro, Fresh
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  1 Lime(67g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the chicken breast and cook 12–15 minutes over high heat until internal temperature reaches 165°F and no pink remains 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 soften. 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 heated through. 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 brown. Stir once and cook another 2–3 minutes over medium-high heat until lightly crispy throughout.
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 well combined. Divide evenly into 4 airtight containers while hot. Top each portion with fresh cilantro and a squeeze of lime juice before serving.